Recipe: Lamb Kidneys

Name: Lamb Kidneys
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: French
Ingredients: I find it curious that people hardly take an interest in this dish,; yet it is a very affordable product, elegant, with a very fine taste and moreover one of the easiest to prepare; 12 very fresh lamb kidneys cut in half and with the small white nerve in the center removed; 3 cloves of garlic degerminated, crushed and chopped with fine herbs (flat parsley, chives, green onions); 2.1 oz (60g) of butter; 1.7 fl oz (5 cl) of olive oil; salt and freshly ground pepper

By chef patrick Asfaux 4.9/5 (8 reviews)

Prep 5 min

Cook 10 min

Total 15 min

Servings 4 serv.

Lamb kidneys, 12 fresh ones halved and trimmed in 2 minutes. Cook 1 minute each side in butter and oil. Finish with parsley, garlic and chives. Serve with ratatouille, saffron rice or sautéed mushrooms. Done.

Ingredients for 4 servings

Adjust for

servings

I find it curious that people hardly take an interest in this dish,
yet it is a very affordable product, elegant, with a very fine taste and moreover one of the easiest to prepare
12 very fresh lamb kidneys cut in half and with the small white nerve in the center removed
3 cloves of garlic degerminated, crushed and chopped with fine herbs (flat parsley, chives, green onions)
2.1 oz (60g) of butter
1.7 fl oz (5 cl) of olive oil
salt and freshly ground pepper

Step-by-step directions

Recipe progression

1 Heat the butter and oil in a pan, when everything is golden brown add your kidney halves season with salt and freshly ground pepper.

2 Cook your kidney halves 1 minute on each side then add the parsley mixture and arrange around your chosen garnish. for example a beautiful Niçoise ratatouille, nice saffron rice, Pont-Neuf potatoes or sautéed fresh salsify, the best remaining a pan of fresh chanterelles or porcini mushrooms.
there you have it, it's done, enjoy without delay!

A chef's advice

Lamb kidneys, often overlooked, are cheap, cook in ten minutes, and taste delicate if really fresh. They work for Sunday family meals, quick lunch, or elegant dinner because they impress effortlessly. They're best in spring when lambs have grazed, though available year-round from good butchers. For wine, choose dry whites with structure : Sancerre, Chablis, or white Côtes du Jura stand up to the parsley and brown butter. Light reds work too, like Beaujolais village or Alsace Pinot noir. Side dishes are nicoise ratatouille, saffron rice, or fresh sautéed porcini and chanterelles. Pommes pont-neuf crisped in the pan work equally well. Key point: eat them soon after cooking, they lose tenderness quickly.

Frequently asked questions

Can I replace butter with just olive oil?

Yes, but you'll miss the brown butter flavor. Keep at least 30g of butter so it caramelizes properly in the pan. Oil alone is too flat for this delicate meat.

Why remove the white nerve in the center?

It's a fibrous nerve that becomes rubbery if cooked. With just one minute per side, remove it beforehand. Takes 30 seconds per kidney with a sharp knife tip.

How long do raw kidneys keep in the fridge?

Two days max, wrapped and chilled (0-2°C). Buy same day if possible. They don't freeze well, texture becomes spongy.