Lamb Kidneys 4 pack




1 x 4 pack of lamb kidneys

Devilled lambs kidneys with mushrooms recipe

See method

  • Serves 2
  • 15mins to prepare and 10mins to cook
  • 270 calories / serving


  • 4 lambs kidneys
  • 2tbsp plain flour
  • ½tsp cayenne pepper
  • ½tsp English mustard
  • few drops Worcestershire sauce
  • 4tsp olive oil
  • 50g butter
  • 2 shallots, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 150g chestnut mushrooms, wiped and sliced
  • 50ml chicken stock
  • 1tsp crème fraiche
  • 1tsp parsley, chopped
  • salt
  • ground black pepper
  • 2 slices toast


  1. Skin and core the kidneys with a pair of scissors.
  2. In a bowl mix together the flour, cayenne pepper and mustard powder. Toss the kidneys in the flour and shake off the excess.
  3. Preheat a frying pan; add 2tsp of the oil and the butter, fry the kidneys for 3-4 minutes until golden. Remove from the pan and set aside.
  4. Add the remaining oil to the pan with the shallots, garlic and mushrooms and sauté over a medium heat for 2-3 minutes. Add a few drops of Worcestershire sauce to the pan, pour in the stock and reduce by half. Add the crème fraîche and kidneys to reheat for 1 minute and season to taste.
  5. Finally, add the chopped parsley an extra sprinkling of cayenne pepper and serve on hot toast
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