1 1/2 lbs lamb kidneys
1 small onion,or three shallots, chopped
1 1/2 tablespoons of Dijon mustard
1/2 cup of dry white wine
1 tbl spoon of lemon juice
6 tbl spoons of butter
1/2 cup of chopped parsley
salt and pepper to taste
First blend together the 1 1/2 tablespoons of Dijon mustard with 3 tbl spoons
of butter. Set aside.
Prep the kidneys by removing the membrane, fat and white parts.
Over medium heat melt the remaining 3 tablespoons of butter in a
medium saute pan until the foam begins to subside.
Roll the kidneys in the melted butter, then cook them uncovered
for about 10 minutes, turning every minute or two. Regulate the
heat so that the butter is always very hot but not discoloring.
The kidneys should brown lightly and stiffen but not become hard.
Remove them from the saute pan and keep warm for the few minutes it
takes to make the sauce.
Stir the shallots into the butter in the saute pan and cook for
about one minute. Add the wine and the lemon juice. Boil,
scraping up the cooking juices and reduce the liquid to about 4
Toss the kidneys in the saute pan with their juices and the
parsley over low heat for a minute or two to warm them without
allowing the sauce to simmer.