Kidneys with rosemary butter on toasted brioche recipe
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
- ½ lemon, zest only
- 1 tbsp olive oil
- 200g (7oz) lambs’ kidneys (4 kidneys)
- 4 brioche slices
Each serving contains
- Energy
- 1220kJ 294.0kcal
- Fat
- 25g
- Saturates
- 12g
- Salt
- 0.7g
- Sugars
- 0g
of the Reference intake
Carbohydrate 0.8gProtein 17.3gFibre 0.1g
Method
- 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.
- 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.
