Stewed lamb kidneys

    20 min

    These lovely stewed lamb kidneys are fabulous when cooked simply in herbs and seasoning. We enjoy them most on hot buttered toast.

    9 people made this

    Serves: 4 

    • 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

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. 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.

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