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.
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.
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