Heat the oil in a frying pan over a medium heat, add 25g/1oz of the butter and fry the kidney halves for three minutes, turning, to colour, then remove from the pan and keep warm.
Add a further 25g/1oz butter to the pan and fry the pencil fillets for three minutes, turning, to colour, keeping them underdone. Remove from the pan and keep warm.
Remove excess oil from the pan, then add the stock and vinegar and reduce. Add the mint, mint sauce, mustard and shallot and mix..
Just before serving, stir one tablespoon of butter into the sauce along with the parsley and any meat juices from the pencil fillets.
Divide the lamb and kidneys between plates and serve with the sauce and seasonal vegetables.