Sautéed Lamb Kidneys

Method

1. Trim the lamb kidneys of any fat and membrane, then slice them into bite-sized pieces and let them rest for 5 minutes before cooking.
2. Heat a wide skillet over high heat and sauté the onion, stirring frequently, for about 8 minutes until softened and lightly golden.
3. Add the pepper pieces to the skillet and continue to sauté for another 5 minutes until they begin to char slightly at the edges.
4. Push the vegetables to the side and add the lamb kidney pieces, searing them over high heat for 6 to 8 minutes until browned on all sides but still slightly pink inside.
5. Chop the tomatoes and stir them into the skillet with the red pepper flakes, then reduce the heat to medium and cook for 25 minutes until the sauce thickens and the kidneys are fully cooked through.
6. Season the dish to taste, garnish with freshly chopped parsley, and serve hot directly from the skillet.