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Gordon Ramsay Lamb Kidney Recipe – A Rich and Flavorful Dish

Gordon Ramsay Lamb Kidney
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Gordon Ramsay Lamb Kidney is a classic dish that features tender lamb kidneys cooked with aromatics, mustard, and red wine, creating a rich and deeply flavorful sauce. The kidneys are pan-seared to develop a beautiful crust while remaining tender inside. This dish is often served with toast, mashed potatoes, or sautéed greens, making it a satisfying meal full of bold flavors.

Ingredients

Scale
  • 6 fresh lamb kidneys, trimmed and halved
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • ½ teaspoon Worcestershire sauce
  • ½ cup (120ml) red wine
  • ½ cup (120ml) beef or veal stock
  • 1 teaspoon fresh thyme leaves
  • ½ teaspoon black pepper
  • ½ teaspoon sea salt
  • 1 tablespoon fresh parsley, chopped (for garnish)
  • 1 teaspoon lemon juice (optional, for brightness)

Instructions

Prepare the Lamb Kidneys:

  1. Trim and clean the kidneys – Remove any membranes or excess fat from the kidneys and cut them in half.
  2. Soak the kidneys (optional) – To remove any strong odor, soak the kidneys in milk or cold water with a splash of vinegar for 30 minutes, then rinse and pat dry.
  3. Season well – Sprinkle salt and black pepper over the kidneys.

Cook the Kidneys:

  1. Heat the pan – In a skillet, heat olive oil and butter over medium-high heat until sizzling.
  2. Sear the kidneys – Add the kidneys to the pan and cook for about 2 minutes per side until browned but still slightly pink inside. Remove from the pan and set aside.

Make the Sauce:

  1. Sauté shallots and garlic – In the same pan, add the shallots and garlic, cooking for 1-2 minutes until softened.
  2. Deglaze with red wine – Pour in the red wine, scraping up any browned bits from the pan, and let it reduce by half.
  3. Add mustard and Worcestershire sauce – Stir in Dijon mustard, Worcestershire sauce, and beef stock. Simmer for 3-4 minutes until slightly thickened.
  4. Return kidneys to the pan – Add the kidneys back to the pan, tossing them in the sauce for 1-2 minutes to coat and reheat.
  5. Finish with herbs – Sprinkle fresh thyme and parsley, adding a squeeze of lemon juice for brightness if desired.

Serve:

  1. Plate and garnish – Serve the kidneys with the sauce over toasted bread, mashed potatoes, or buttered greens.
  2. Enjoy immediately – Lamb kidneys are best enjoyed fresh for optimal texture and flavor.

Find it online: https://gordonramsayeats.com/gordon-ramsay-lamb-kidney/