About this recipe:Kidneys are rich and nourishing, so a small portion served with mashed potatoes or rice will make a very satisfying meal.
6 lamb's kidneys
15g unsalted butter
1 tbsp wine vinegar
1 tbsp Dijon mustard
100ml single cream
2 tsp chopped fresh tarragon
salt and freshly ground black pepper
fresh tarragon to garnish (optional)
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Method Prep:10min › Cook:5min › Ready in:15min
Remove the transparent membrane covering the kidneys. Cut them in half crossways and remove the core in the middle.
Melt the butter in a non-stick pan. Put the kidneys in the pan, cut side down. Cook on a fairly high heat for 2 minutes, then turn and cook for a further 2 minutes, pressing them flat with a spatula as they cook. Take care not to overcook the kidneys or they will be dry and rubbery. Remove kidneys to a plate.
Pour the vinegar into the pan and scrape up any meaty bits using the spatula. Cook on a high heat until most of the vinegar has evaporated. Add the mustard and cream and bring almost to boiling point, stirring all the time. Stir in the tarragon and season to taste with salt and pepper.
Return the kidneys to the pan, reheat for a few seconds, then serve immediately. Garnish with extra tarragon, if liked.
Alternatively, cook only four kidneys and add a grilled sausage per person.