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Kidneys with rosemary butter on toasted brioche  recipe

Kidneys with rosemary butter on toasted brioche recipe

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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


  • 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

  • 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


  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

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