These lovely stewed lamb kidneys are fabulous when cooked simply in herbs and seasoning. We enjoy them most on hot buttered toast.
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3 tablespoons butter
1 clove garlic, minced
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh parsley
110g mixed wild mushrooms, sliced
450g lamb kidneys, trimmed
300ml vegetable stock
salt and pepper, to taste
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Method Prep:10min › Cook:10min › Ready in:20min
In a frying pan over a medium heat, melt the butter and add the garlic and herbs. Add the mushrooms and cook for 5 minutes until softened, add the kidneys and the stock and bring to the boil for 5 minutes. Season. Cook until the kidneys are an even colour throughout. Strain the contents of the pan, keeping all that is caught in the sieve and discarding the liquid. Serve.