Lamb Kidneys with Mushrooms

Serves 4


  • 8 lambs kidneys 
  • 4T flour 
  • 1t cayenne pepper 
  • ½t English mustard 
  • few drops Worcestershire sauce 
  • 8t olive oil 
  • 100g butter 
  • 3 shallots, peeled and finely chopped 
  • 1 clove garlic, peeled and crushed 
  • 250g mushrooms, wiped and sliced 
  • 100ml chicken stock 
  • 4t crème fraiche 
  • 2t parsley, finely chopped 
  • sea salt, coarsely ground 
  • black pepper, freshly ground


  1. Skin and core the kidneys with a pair of scissors.
  2. Mix flour, cayenne pepper and mustard powder together in a bowl. 
  3. Toss the kidneys in the flour and shake off the excess.
  4. Preheat a frying pan; add 2 teaspoons of the oil and the butter. Fry the kidneys for 3-4 minutes until golden. Remove from the pan and set aside.
  5. Add the remaining oil to the pan with the shallots, garlic and mushrooms and sauté over a medium heat for 2-3 minutes. Add a few drops of Worcestershire sauce to the pan, pour in the stock and reduce by half. Add the crème fraîche and kidneys to reheat for 1 minute and season to taste.
  6. Finally, add the chopped parsley an extra sprinkling of cayenne pepper and serve on hot buttered toast.