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Kidneys with rosemary butter on toasted brioche recipe

1 rating

Try these sticky lamb kidneys on a slice of toasted brioche as a quick and easy meal, great for a light, but indulgent lunch. The tasty combination of fragrant rosemary butter and the sweet richness of lamb kidneys is an all round winner. See method

Serves 2
15 mins to prepare and 5 mins to cook
294 calories / serving

Ingredients

40g (1 1/2oz) butter
1/2 tbsp freshly chopped rosemary
½ garlic clove, crushed
½ lemon, zest only
1 tbsp olive oil
200g (7oz) lambs’ kidneys (4 kidneys)
4 brioche slices

Each serving contains

Energy
1220kj
294kcal 15%
Fat
25g 35%
Saturates
12g 61%
Sugars
0g 0%
Salt
0.7g 12%

of the reference intake
Carbohydrate 0.8g Protein 17.3g Fibre 0.1g

Method

Mix together the butter, rosemary, garlic and lemon zest. Spoon onto a piece of clingfilm and roll into a sausage shape. Chill in the fridge until firm.
To prepare the kidneys, remove any membranes and slice in half lengthwise. Remove the hard core with a small sharp knife and discard. Place in a bowl, cover with boiling water and leave for 5 minutes. Place the brioche slices under a hot grill and toast on both sides.
Heat the oil and a third of the rosemary butter in a frying pan and cook the kidneys over a medium to high heat for 1-1 1/2 minutes on each side until lightly golden. Place the kidneys on the toasted brioche and top with a knob of the remaining rosemary butter along with a drizzle of the pan juices and serve.

See more Lamb recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.