Sauteed Lamb's Kidneys with Mustard and Tarragon
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
- 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.
- 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.
- Add the wine to the pan and bubble to reduce slightly. Stir in the mustards, tarragon and creme fraiche. Season lightly.
- 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.
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.