Kidneys with rosemary butter on toasted brioche

Kidneys with rosemary butter on toasted brioche recipe

0 ratings

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
  • 1/2 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

  1. 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.
  2. 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.
  3. 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.

You may also like

Be the first to comment

blog comments powered by Disqus