Herb-roasted Lambs’ Kidneys with Seared Cauliflower from Le Caprice by AA Gill and Mark Hix
Simmer the red onions in the red wine until the wine has almost completely reduced, then add the meat stock and continue to simmer until the sauce is of a gravy-like consistency. Cut the cauliflowe...
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Ingredients
- salt
- freshly ground black pepper
- 40 fresh lambs’ kidneys, halved and sinew removed
- 2 medium-sized cauliflowers, cooked whole in boiling salted water
- 500 ml Dark Meat Stock, reduced by two-thirds
- 250 ml red wine
- 2 medium red onions, peeled and finely chopped
- 90 g butter
- 50 ml vegetable oil
- flour for dusting
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