Devilled Lamb's Kidneys with Brown Mushrooms and Creamy Garlic Glaze - Superb Kidney Recipe!!!

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while maintaining flavor.

Worcestershire sauce

💰Cheaper: soy sauce

Soy sauce is a more widely available alternative.

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess.

Soak 5 lamb's kidneys in milk for 60 minutes to temper the flavor.

Use sharp scissors to remove the connective tissue in the center of each kidney and cut each kidney into quarters.

Measure out 35 ml of all-purpose flour, 3/4 teaspoon of cayenne pepper, and 3/4 teaspoon of hot mustard powder.

Mix the flour, mustard, and cayenne together thoroughly.

Dredge the kidney quarters in the flour mixture to coat them all over and transfer these to a platter.

Roughly chop 2 spring onions and finely chop 1 clove of garlic.

Quarter 4 brown mushrooms.

Measure out 50 grams of cream cheese and 50 ml of chicken stock.

In a large pan over medium-high heat, add 50 grams of butter and 15 ml of olive oil.

Add the kidneys to the pan and fry for 4 minutes, turning every minute until they are nice and golden brown with crispy edges.

Remove the kidneys from the pan and set aside.

Add the mushrooms to the pan and pour in another 15 ml of olive oil.

Stir the mushrooms for 60 seconds, then add the spring onions and garlic.

Sauté for a further 60 seconds, then add the stock and cream cheese.

Stir the cheese around until it has melted into the stock.

Return the kidneys to the pan and stir until everything is coated with the sauce.

Serve the mixture on toasted crusty rolls, garnished with fresh parsley.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens