Ingredients

• 4 lamb's kidneys
• 3 1/2 tablespoon unsalted butter
• 1 cup shiitake mushrooms
• 2 shallots, finely chopped
• 3 1/2 ounces Port
• 3 cups fresh spinach, cooked and wrung out
• 1 egg beaten
• 1 (5 pound) lamb saddle, boned
• 2 tablespoons Dijon mustard
• 3 1/2 ounces olive oil
• Fresh chervil, to garnish
• Red wine jus (recipe follows)
• 7 ounces Port
• 1 bottle red wine
• 1 clove garlic, cut in half
• 1 bunch fresh thyme
• 1 bunch parsley stems
• 4 tomatoes, chopped
• 3 black peppercorns

Instructions

1. Dice the kidneys, having removed the white core and sweat in the butter with the shiitake mushrooms. Add the shallots and allow to brown, then add the port. Boil fiercely for 1 minute and then add the kidney mixture. When the port has almost evaporated, tip into a bowl and toss with the spinach. Add the egg and combine. Season the saddle of lamb and spread the inside of the meat with the Dijon mustard, salt and pepper. Spread the stuffing around, reform the saddle and tie. Roast in a prheated 425 degree oven for 40 to 45 minutes. Remove from oven and allow to rest for 15 minutes before slicing. Carve and serve with the red wine sauce.;
2. Place all ingredients in a sauce pot and reduce until the sauce coats the back of a spoon. Strain the sauce and serve over the lamb.;