I seem to be running out of ideas for lamb kidney recipes! Guess it must be time to get some of the veal kidneys I saw at Borough instead, although I’m not entirely sure if they’re all that different. Maybe pig kidneys would be more interesting!

Here is my latest offal offering.

Lamb kidneys with in a red wine and bacon sauce with mushrooms and onions. Unfortunately this meal was made stupidly late as, once I’d done most of the prep work for the vegetables, we discovered our pack of kidneys didn’t smell quite right. There is no way in hell I’m risking eating offal that might be dodgy!

By then Goon had his heart set on this kidney dish, so he ran off to get more. Half an hour later he was back with every pack of kidneys the shop had. Apparently Goon didn’t want to risk another pack being off. So now he has a freezer full of kidneys. Good thing we’re both offal fans.

I made this dish by frying the kidneys as usual and removing them from the pan. Then I fried the onions, mushrooms, garlic and bacon until they were all cooked and deglazed with a mixture of shiraz and lamb stock. I let this all bubble down, thickened it with just a touch of cornstarch and stirred the kidneys back in. I threw in a little worcestershire sauce, finely chopped parsley and some black pepper and served it over long grain rice.

It was pretty good but not quite as good as Devilled Kidneys or Rinones al Jerez. I guess those two are classics for a reason. Still, this was good for a change and Goon wolfed it down. Here is the recipe for lamb kidneys with red wine.