Kidneys with rosemary butter on toasted brioche recipe

Name: Kidneys with rosemary butter on toasted brioche
Yield: Serves 2
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

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

Shop your ingredients

Tesco British Unsalted Butter 250G
Aldi Price Match
40g (1 1/2oz) butter
£1.85
£7.40/kg
Tesco Fresh Cut Rosemary 20G
Aldi Price Match
1/2 tbsp freshly chopped rosemary
£0.50
£25.00/kg
Tesco Garlic 4 Pack
Aldi Price Match
½ garlic clove, crushed
£0.87
£0.22/each
Tesco Lemons Each
½ lemon, zest only
£0.37
£0.37/each
Tesco Olive Oil 250Ml
1 tbsp olive oil
£3.10
£12.40/litre
Tesco Lambs Kidneys
200g (7oz) lambs’ kidneys (4 kidneys)
£2.28
£8.00/kg
Tesco Sliced Brioche Loaf 500G
Aldi Price Match
4 brioche slices
£1.69
£3.38/kg

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.