1/2 cup clarified butter
1 green pepper, diced
6 spring onions, cut into 1/2-inch dice
1 cup mushrooms, finely sliced
Salt, to taste
Black pepper, to taste
12 lamb's kidneys, skin removed, cut in half, core removed, meat quartered
3/8 cup whisky
1 cup chicken stock
2 teaspoons arrowroot
1 cup rice, washed well and cooked
Parsley, roughly chopped, to garnish
Place clarified butter in pan on medium heat and add green pepper and spring onions. Fry gently for 3 minutes. Add mushrooms and season with salt and pepper. Place kidneys on top of vegetables and add 1/3 of whisky. Stir all together and continue to cook 2 more minutes. Scrape mixture to side of pan and add another 1/3 of whisky. Flame and then add chicken stock. Cover pan and simmer 2 minutes.
Mix arrowroot with a little water and stir into kidney mixture to thicken. Remove from heat.
Place cooked rice on heated platter. Make well in center and fill with kidneys. Stir in remaining whisky and garnish rice with parsley.
Thanks for checking out the new Food Network recipe page! Please provide feedback on what you like or dislike.Take a Survey
Not digging it? 😥 Go back to the old look.
Get inspired with our best summer appetizers like crab dip, salsa, nachos and more from Food Network.
Round out your perfect picnic or cookout with summer side dish recipes for pasta salad, potato salad, coleslaw and more from your favorite chefs at Food Network.
Serve up a tasty treat this summer with our favorite summer desserts, including tarts, shortcake and ice cream, from your favorite chefs at Food Network.