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Laucha continues his travels through Trevelín, finding paradise in Patagonia before deciding to stop and cook some spectacular lamb kidneys in the Disc.
Clean the kidneys.
Bring the disc to a high heat and seal the kidneys on both sides with oil and butter. Season with salt and pepper.
Take them to the side and clean the disc a little.
Add the green onion and salt.
Add the garlic and mix everything on the disc.
Finish with chopped parsley and white wine.
Let cook until reduced.
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