Lamb Kidneys with Madeira Sauce | ROGNONS D’AGNEAU SAUCE MADÈRE
Course: MainServings
2
peopleCooking time
45
minutesEmbark on a culinary adventure with this delectable Lamb Kidneys with Madeira Sauce recipe. Paired with aromatic pilaf rice, this dish is an exquisite blend of succulent lamb kidneys enrobed in a rich, sweet and savory Madeira wine sauce. Complete this gourmet experience with fluffy, buttery pilaf rice, creating a meal that’s as impressive as it is satisfying.
Ingredients
- Lamb Kidneys in Madeira Sauce
10 lamb kidneys
olive oil
butter
75ml Madeira wine
200ml veal or lamb stock
1 shallot
salt and pepper to taste
finely chopped parsley
- Pilaf Rice
100g white rice
175g light chicken stock
1/2 onion
2 tablespoons butter
thyme
bay leaves
salt and pepper to taste
Directions
- Lamb Kidneys in Madeira Sauce
- Remove the suet and thin membrane from the kidneys, then cut in half.
- Sauté the kidneys in butter and oil over high heat, season with salt and pepper for about 3 minutes until coloured on the outside but still pink inside. Set aside.
- Clean the pan with paper towel, add fresh oil and butter. Finely dice the shallot and gently sweat with salt and pepper.
- Add the juices released by the rested kidneys to the pan and reduce until lightly caramelised and dry.
- Deglaze the pan with Madeira wine, reduce by half, then add stock and cook until almost a sauce consistency.
- Return the kidneys to the pan, gently warm through without boiling the sauce.
- Stir cold butter into the sauce until incorporated, sprinkle in chopped parsley, and add a splash of wine before serving.
- Serve the kidneys and sauce over a round of pilaf rice.
- Pilaf Rice
- Finely dice the onion and gently sweat in butter until soft. Add the rice and stir for a couple of minutes.
- Pour boiling stock onto the rice, add thyme and bay leaves, and cook for about 15 minutes or until liquid is absorbed. Keep warm.
