Recipe: Lamb Kidney with Potatoes

Name: Rognon d'agneau aux pommes de terre
Prep time: 20 min
Cook time: 25 min
Total time: 105 min
Yield: 4 portions
Ingredients: 400 g de pommes nouvelles de Noirmoutier200 g de champignons de paris bruns taillés en quartiereau de mer ou eau+gros selhuile de colza et beurre fin 1/2 sel2 gousses d'ail dégermées et hachées avec du cerfeuil ou 2 plumets d'aillets frais .sel et poivre du moulin.

By chef patrick ★ ★ ★ ★ ★ 4.7/5 (10 reviews) Meat

Prep 20 min

Cook 25 min

Rest 1h

Total 1h45

Servings 4 serv.

6 pale lamb kidneys cut in half with all the whitish parts removed from inside

Ingredients for 4 servings

400 g new potatoes from Noirmoutier
200 g brown button mushrooms cut into quarters
sea water or water with coarse salt
rapeseed oil and fine half-salted butter
2 cloves garlic, degerminated and chopped with chervil or 2 sprigs fresh garlic chives
salt and freshly ground pepper

Step-by-step directions

1- In a saucepan place your potatoes just wiped, add 2 bay leaves, moisten with sea water or salted water 2 to 3 cm above the level, cook for 20 minutes at a gentle boil.

2- Meanwhile in a pan pour a little oil and butter, then add your mushrooms, salt and pepper them, then remove them when they are cooked.

3- Test your potatoes then on the board slice them into nice slices.

4- In the pan put a little oil and butter and place your potato slices flat so they can brown on both sides, salt, then add your sautéed mushrooms and your parsley mixture then turn off and cover.

5- In a pan heat 3 tablespoons of oil, when it is very hot place the half kidneys, salt and pepper, cook 2 minutes on each side then cover and turn off the heat.

6- At lunch time, turn on the heat under your potatoes and just toss them.
Plate them on each hot plate, as well as the 3 and a half kidneys, give them a good grind of pepper on top and finish with a little brown butter.
You can remake this recipe improving it with porcini or chanterelle mushrooms picked in season.

Rognons Cuisson des rognons