Lamb Kidneys In a Rosemary Cream Sauce

Lamb kidneys are delicious and full of nutrients; they are packed with minerals, including iron, and vitamins, and they contain a low amount of fat.

Unlike beef kidneys, they don’t have a strong taste. They can be prepared in different ways, and this recipe is a classical French dish that will delight your guests.

Make sure that you buy kidneys from animals that were raised on pasture and without pesticides and antibiotics. Organic sources will be best.

Organ meats are absolutely healthy ; they have been consumed for thousands of years by humans and considered as a highly healthy food. But nowadays it’s better to stay away from them if you can only find organ meats from industrially raised animals, as toxins and pesticides tend to accumulate in organs.

To prepare the kidneys, just remove the fat that’s around the kidney (the white part) if the butcher haven’t done it already. Then, make sure to remove the thin translucent skin that covers the kidneys.

The next step is to cut them in half, and soak them in cold water together with 1 tbsp vinegar or lemon juice for about an hour. They can then be cooked.

The soaking step is optional but it usually makes kidneys more tender and also rids them of impurities.


Serves 4 – Prep. time: 1 hour – Cooking time: 10 mn.

1 lb. (450g) lamb kidneys, prepared
3 tbsp Cognac (optional)
1 sprig of fresh rosemary
2-3 tbsp full-fat (or 30%) cream
1 tbsp butter
sea salt, black pepper

Take the kidneys from their soaking liquid and pat dry them. Gently fry the kidneys in butter on a low to medium heat for 5 minutes. Make sure the butter won’t burn, as it would spoil the dish.

Add the rosemary sprig.

If using Cognac, pour the Cognac and flambé immediately.

Cook for a few more minutes, then add salt, pepper and cream. Bring to the boil and cook for a couple of minutes. The sauce should no longer be liquid but it should not be too thick, either.

Serve immediately with a side dish of steamed green beans sauteed for one minute in 1 tbsp olive oil and seasoned with sea salt.


 

 
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