Lamb Kidneys on Mache
Rinse the lettuce and drain well. Arrange on plates.
Rinse and thinly slice the cherry tomatoes. Add to the salad.
Rinse the lamb kidney, pat dry and cut into bite-size pieces. Sprinkle with a little flour.
Peel and thinly slice the garlic.
Heat the oil in a skillet and saute the kidney over medium-high heat until browned on all sides. Remove and sauté the herbs and garlic in the pan drippings. Deglaze with sherry and add the lamb stock. Boil, stirring occasionally until slightly reduced. Add the kidney to the pan, cover and cook over low heat, stirring occasionally until cooked through, about 8 minutes. Season with grenadine, salt and pepper.
Arrange on the salad and drizzle the sauce over. Serve sprinkled with pomegranate seeds.