LAMB KIDNEY KEBABS

SERVES 6

15 MINUTES PREPARATION TIME

10 MINUTES COOKING TIME

12 lamb kidneys, trimmed of fat by the butcher

12 long sprigs of rosemary, for skewers

50 g (1¾ oz) butter

1 tablespoon sunflower oil

150 ml (5 fl oz) muscat sweet white wine (not fortified)

6 garlic cloves, thinly sliced

200 ml (7 fl oz) veal stock

1 teaspoon tomato paste (concentrated purée)

1 bunch of basil, leaves picked

Salt and pepper

THE KIDNEYS

Open the kidneys up widthways, then cut in half and carefully devein by removing the white core.

THE KEBABS

Strip the rosemary leaves from the sprigs, leaving just the tops intact. Skewer the kidneys on the sprigs.

In a large frying pan, cook the kebabs in the butter and sunflower oil for 5 minutes over a high heat, turning regularly, until browned. Let them drain on a rack by the oven and cover with foil to keep warm.

THE SAUCE

Deglaze the frying pan with the muscat, scraping the bottom of the pan. Add the garlic and reduce the sauce by a third. Add the veal stock, tomato paste and basil then season. Bring to a gentle simmer and reheat the kebabs in this sauce for a few minutes, or until heated through. Serve drizzled with sauce.

SERVE WITH

Baked potatoes.