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Gordon Ramsay Lamb Kidney Recipe

Gordon Ramsay Lamb Kidney Recipe

My Gordon Ramsay-style devilled lamb kidney recipe — quick-seared kidneys in a glossy mustard sauce, ready in under 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 People
Course: Main Course
Cuisine: British
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 500 g lamb kidneys trimmed and halved
  • 2 tbsp plain flour seasoned
  • 2 tbsp vegetable oil
  • 25 g unsalted butter
  • 1 small shallot finely diced
  • 1 garlic clove finely chopped
  • 1 tbsp Dijon mustard
  • 1 tsp English mustard
  • 1 tbsp Worcestershire sauce
  • 100 ml chicken or beef stock
  • 75 ml double cream
  • Small handful fresh parsley chopped
  • Salt and black pepper
  • Buttered toast to serve

Method
 

  1. Trim kidneys of white core and fat. Pat dry.
  2. Toss in seasoned flour.
  3. Sear hard in hot oil, 45–60 seconds per side. Remove to a plate.
  4. Melt butter in same pan, cook shallot 2–3 minutes, then garlic 30 seconds.
  5. Stir in mustards and Worcestershire sauce.
  6. Add stock, reduce by half.
  7. Stir in cream, simmer 1 minute.
  8. Return kidneys to pan, toss 30–60 seconds.
  9. Stir through parsley, season, serve immediately on hot toast.

Notes

Trim the kidneys thoroughly — this is what removes any bitterness from the finished dish.
Sear in a very hot pan, in batches if needed, to avoid overcrowding.
Best eaten immediately — not suitable for freezing.
Crème fraîche can be used in place of double cream for a tangier finish.