INGREDIENTS

INSTRUCTIONS

DEVILLED KIDNEYS
PARSNIP PUREE
1. Ask your butcher to remove the chine bone and trim the cutlet bones to
the same length.
2. Trim off the dry skin and some of the fatty outer layers. Scrape the
bones as far as the eye of the meat, leaving the bones quite clean. This is
known as "French Trimmed". Use the trimmings to make stock for the sauce.
3. With the tip of a knife, make incisions along the fat side of the lamb
and insert slivers of garlic and sprigs of rosemary. Cut the lemon in half
and rub over all sides of the racks, squeezing the juice into flesh. Season
well.
4. Heat a cast pan or skillet with olive oil until very hot and then sear
the lamb (fat side down first) on all sides to colour it and seal the meat.
5. Roast in a hot oven, fat side uppermost, for 12 - 14 minutes until lamb
is browned well but pink in the middle. Rest in a warming oven for 10
minutes to settle the meat and make it tender for carving. Meanwhile make
the devilled kidneys.
6. Skin the kidneys. Slice in half and cut away the central core.
7. Heat the butter in a large frying pan and saute kidneys for 1 minute
each side.
8. Add wine and wine vinegar and deglaze the pan, scraping up all the meaty
juices. Reduce by half.
9. Add puree, the mustard and soy and worcester sauces, and stir well to
amalgamate, cooking for a further 2 or 3 minutes.
10. The kidneys should still be just pink. Season and check flavour. Add a
pinch of salt if necessary, if you like, a little more worcester sauce.
11. Serve the racks cut into cutlets resting upon the parsnip puree with
the devilled kidneys to the side, interspersed with a few small colourful
vegetables.
Parsnip Puree
12. Cook potatoes with the parsnip. Drain well, drying off in the pan over
heat and mash. Add the ginger, butter, cream and seasoning, beat until
fluffy. Keep hot.
Converted by MC_Buster.
NOTES : Chef:Tessa Bramley
Converted by MM_Buster v2.0l.

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