Stuffed Lamb Kidney with Port Wine Sauce

For the filling, heat oil in a medium frying pan, sauté onion and garlic. Add spinach, steam for about five minutes, season, cool.

Add toast, egg and feta, mix well, set aside.

Slice lamb kidney pieces from long side, open, season inside. Spread set aside spinach mixture evenly into kidney pieces, smooth out, press down well, tie with kitchen string.

Heat clarified butter in a frying pan, fry kidney pieces on both sides for about five minutes each, remove, keep warm in stove heated to about sixty degrees.

Dab on excess fat, toast pine nuts briefly in the same frying pan. Add port wine, boil to half. Add soup, add thyme, simmer on low heat for about two minutes, add cornflour, stirring with a whisk, simmer on low heat for about two minutes, season.

It goes well with: Risotto

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Our tip: Use the young, tender spinach from the farmers market!

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