Sauteed Lamb's Kidneys with Mustard and Tarragon

Sauteed Lamb's Kidneys with Mustard and Tarragon

Serves 2


  • 4-6 plump lamb's kidneys

  • 1 tbsp butter

  • 2 tsp light olive oil

  • 125 ml (1/4pt) dry white wine (or apple juice)

  • 1 tbsp Dijon mustard

  • 2 tsp wholegrain mustard

  • 4 tsp freshly chopped tarragon

  • 4 tbsp half fat creme fraiche

  • Salt & freshly ground black pepper

Cooking Method

  1. Halve each kidney horizontally and snip out the white cores with scissors – this is important otherwise the kidneys will be tough. Peel off and discard the light membrane. Slice in half horizontally again.
  2. Heat the butter and oil in a large frying pan. When hot and foaming, add the kidneys and cook for 1½ minutes on each side until golden brown and just firm but still juicy in the centre. Transfer them to a plate and keep warm.
  3. Add the wine to the pan and bubble to reduce slightly. Stir in the mustards, tarragon and creme fraiche. Season lightly.
  4. Kidneys are surprisingly rich so allow 2–3 per person depending upon the recipe. Kidneys are delicious cooked with bacon and mushrooms so use the above recipe as a base to experiment further.

Serving suggestions

Delicious on toasted brioche or a bed of rice for a light lunch or supper – kidneys are the mildest in flavour and beautifully tender if not over-cooked so have all ingredients to hand for this quick recipe.

Where can I buy Scotch Beef, Scotch Lamb and Specially Selected Pork?

Scotch Beef, Scotch Lamb PGI and Specially Selected Pork are available at most supermarkets, usually at the butcher counter. Just ask the counter staff if you’re not sure.

You can also buy Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork at independent butchers.

Find your nearest at our sister site below.

Scotch Butchers Club

If you’re not in the mood for cooking, Scotch Beef PGI is also served at many quality restaurants. Find one near you at our sister site below.

Scotch Beef Club

Where else to buy:

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