This classic French lamb kidney recipe is easy to prepare but tastes like an elegant fine dining dish. Tender kidneys are coated in a rich white wine, garlic, and Dijon cream sauce for a decadent dinner that's ready to serve in only 30 minutes. It's the perfect rustic yet elevated meal to enjoy any night of the week!
In European cuisine it is common to cook all of the edible parts of an animal, from snout to tail. This includes both external and internal organs like tongue, liver, and kidneys. Today I'm sharing a traditional French lamb kidney recipe - one of my favorite ways to cook delicious offal!
Also try my chicken hearts recipe, lamb heart recipe, air fryer lamb meatballs, ninja foodi lamb and air fryer lamb steaks recipes.
To make this restaurant-quality dish we use fresh (or frozen and thawed) kidneys and a handful of readily available ingredients. The lamb kidneys are quickly pan fried, then gently simmered in a luscious cream sauce made with heavy cream, white wine, and Dijon mustard... And fresh minced garlic, of course!
From start to finish this hearty and sophisticated main dish is ready to serve in only about 30 minutes. Try this quick and easy recipe for a casual dinner party, romantic meal for two, or as a simple yet satisfying weeknight dinner.
How to make lamb kidney recipe
Begin by carefully preparing the lamb kidneys. First, identify and trim away any visible white membranes or excess fat from each kidney. Once you've done this, proceed to cut each kidney into two equal halves.
Now, place the halved kidneys under a stream of cold water, rinsing them gently to wash away any impurities. At this point you can soak them in milk to remove any possible odor.
After rinsing, lay the kidneys on a clean kitchen towel or several layers of paper towels. Gently press on them with additional towels to absorb any excess moisture, making sure they are thoroughly dry.
Choose a large skillet , heavy bottom pot or frying pan and pour in your preferred cooking oil. Place it on the stovetop and set the burner to a medium-high heat. Patiently wait for the oil to heat up, looking for it to shimmer slightly which indicates it's reached the right temperature.
Now, with care, place the lamb kidneys in the hot oil. Let them sizzle and cook undisturbed until a deep golden-brown crust forms on the underside.
As they cook, you'll notice a rich aroma filling the kitchen. Rotate the kidneys to make certain each side gets this beautiful sear, taking approximately 4-5 minutes in total. Once they achieve a uniform browning, use tongs to remove them from the pan and transfer them to a plate.
Without cleaning the pan, take advantage of the flavors already present. Add finely chopped shallots and minced garlic to the pan. Reduce the heat to medium, allowing the shallots and garlic to slowly cook, absorbing the flavors left behind by the kidneys. Stir occasionally and watch as they turn a soft golden color and become translucent, which should take about 2-3 minutes.
Now, for a touch of elegance, pour a good quality wine into the pan. The wine serves to deglaze the pan, lifting the rich browned bits that have stuck to the bottom during the previous cooking stages. Let the wine bubble and simmer, watching as it reduces in volume by about half, concentrating its flavors.
With the wine reduced, introduce the tang of Dijon mustard to the pan. Stir it well, allowing it to meld with the wine reduction. Following the mustard, pour in the heavy cream, creating a luxurious and creamy base.
Gently stir the cream, mustard, and wine mixture together, letting the flavors intertwine. Taste, and then season your sauce with the right amount of salt and freshly ground black pepper according to your preference.
Now, reintroduce the browned lamb kidneys to the pan, nestling them into the rich sauce you've just crafted. Let them bathe in the sauce, simmering for approximately 5 minutes. This not only heats the kidneys through but also lets them soak up the delectable flavors of the sauce.
To finish, just before you're ready to serve, artistically sprinkle freshly chopped parsley over the dish, adding a burst of color and a hint of freshness to your prepared French lamb kidneys.
Recipe ingredients
Lamb kidneys. Fresh, or previously frozen and thawed overnight in the refrigerator.
Vegetable oil. To sear the kidneys and lock in the savory flavor of the meat.
Shallots. A small, sweet onion with less bite than a larger white or yellow onion.
Garlic. Fragrant and earthy, practically an essential aromatic for the best savory recipes.
White wine. Choose a dry wine like sauvignon blanc or pinot grigio. This will help to enhance the sauce without overpowering the other ingredients.
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Dijon mustard. A classic ingredient in French cooking that's tangy and lightly sweet.
Heavy cream. For a rich, luscious white wine sauce.
Salt and pepper. A bit of both of these staple spices enhances the flavors of the other ingredients.
Fresh parsley. To finish the dish with a hit of fresh, bright and earthy flavors.
How to clean lamb kidneys before cooking
Cleaning lamb kidneys before cooking is essential to remove any impurities and to ensure a more pleasant flavor. Here's how to clean them:
- Trimming: Start by using a sharp knife to trim away any visible fat or connective tissue on the exterior of the kidneys.
- Halving: Slice the kidney in half lengthwise to expose the inner sections.
- Removing White Cores: Inside the kidney, you'll find white, hard cores. These are tough and have a strong flavor. Use the tip of your knife to carefully cut these out and discard them.
- Soaking: To help remove any lingering impurities and mellow out the strong flavor, soak the cleaned kidneys in cold water for about 30 minutes. For a milder flavor, you can add a tablespoon of salt or a splash of vinegar to the water.
- Rinsing: After soaking, drain the kidneys and rinse them under cold running water.
- Pat Dry: Use paper towels to pat the kidneys dry before cooking.
Once cleaned, the kidneys are ready to be cooked.
Frequently asked questions
Yes, kidneys are completely safe for humans to eat. They should be purchased from reputable butcheries and kept either frozen or refrigerated.
And like all offal, lamb kidneys do need to be cooked properly to avoid any potential illness. The minimum internal temperature of cooked kidneys should be 160 degrees to be considered safe for consumption.
Kidney meat is very nutritious! Like many organ meats, kidneys are low in calories and low fat, but are packed with essential vitamins and minerals. These include but are not limited to a slew of B vitamins, selenium, and protein.
However, also similar to other offal recipes, kidneys are a high cholesterol food. So be mindful about how much you eat if you are closely watching your cholesterol.
Soaking the kidneys before cooking is an option to mellow out the flavor, but is not necessary. If you prefer a milder taste, soak the kidneys in a shallow bowl of milk for 30 minutes in the fridge. Then rinse and pat dry before cooking.
The flavor of kidney meat is rich, gamey, and earthy. Similar to liver it has a bit of an iron-y taste, but kidneys are more mild.
They have a wonderful firm and tender texture. When seared and then simmered in a velvety cream sauce, the meat becomes softer yet maintains a great toothsome bite.
The most fresh lamb kidneys can usually be purchased at a local butcher shop. You might need to order ahead to make sure this specialty item is in stock.
Alternatively, offal is often easy to purchase from reputable online retailers. They will ship frozen meat directly to your door.
Expert tips and tricks
- It's crucial to remove the white membrane covering the kidneys as it can be tough when cooked. Also, be sure to cut out the fatty core and any tubes or gristly parts within the kidneys.
- After searing the kidneys, use a good quality wine or broth to deglaze the pan. This step not only creates a flavorful base for your sauce but also captures the caramelized bits from the pan, which add depth to the dish
- If you're using heavy cream in your sauce, avoid bringing it to a rapid boil once added. A gentle simmer ensures the cream doesn't curdle and retains a smooth texture.
- The robust flavor of kidneys pairs beautifully with red wines that have a good structure and acidity. Think of varietals like Syrah or a robust Pinot Noir
Storage suggestions
Store lamb kidneys in the coldest part of your refrigerator. Place them on a plate or in a shallow dish, cover with plastic wrap or in an airtight container, and use within 1-2 days.
If you need to store them longer, consider freezing; however, consume within a month to maintain the best quality. Always defrost in the refrigerator before cooking.
Side dishes
Creamy Mashed Potatoes: Soft potatoes whipped with butter and a splash of milk for a velvety finish.
Fluffy White Rice: A light and airy bed of rice that's perfect for capturing any flavorful sauce or jus.
Buttered Pasta: Delicate strands of pasta lightly tossed in melted butter with a hint of seasoning.
Lentil Salad: Cooked lentils mixed with diced vegetables and a light dressing can be both hearty and refreshing.
Couscous: Especially if you season it with a bit of lemon zest or fresh herbs, couscous can be a light and fluffy companion to the dish.
More offal recipes for you:
- Turkey liver recipe
- Duck tongue recipe
- Beef liver in air fryer
- Duck gizzard recipe
- Beef heart recipe
Hope you will like this lamb kidney recipe as much as we do. Please rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
Lamb Kidney Recipe (French Recipe)
This classic French lamb kidney recipe is easy to prepare but tastes like an elegant fine dining dish. Tender kidneys are coated in a rich white wine, garlic, and Dijon cream sauce for a decadent dinner that's ready to serve in only 30 minutes. It's the perfect rustic yet elevated meal to enjoy any night of the week!
Ingredients
- 1 lb lamb kidneys
- 2 tablespoons vegetable oil
- 2 shallots, finely chopped
- 2 cloves of garlic, minced
- 1 cup dry white wine
- 2 tablespoons Dijon mustard
- ½ cup heavy cream
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Prepare the lamb kidneys by removing membranes and fat, halving them, and rinsing. Pat dry.
- In a pan over medium-high heat, brown the kidneys in oil for about 4-5 minutes, then set aside. Sauté shallots and garlic in the same pan until translucent.
- Deglaze with wine and reduce by half. Mix in Dijon mustard and heavy cream, seasoning with salt and pepper.
- Add kidneys back, simmering in sauce for 5 minutes. Garnish with parsley before serving.
Notes
Leftovers:
Store lamb kidneys in the coldest part of your refrigerator. Place them on a plate or in a shallow dish, cover with plastic wrap or in an airtight container, and use within 1-2 days.
If you need to store them longer, consider freezing; however, consume within a month to maintain the best quality. Always defrost in the refrigerator before cooking.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 389Total Fat: 22gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 674mgSodium: 465mgCarbohydrates: 9gFiber: 1gSugar: 3gProtein: 29g
Tina
Made this lovely dish and it was a definite hit! Smooth creamy sauce and tender lambs kidneys, scrummy. I served it with wild rice and broccoli which was a great addition . Thank you.
Sean
I liked the sound of this recipe, however with so many pop up adverts it slowed everything to a crawl. So sorry but I just gave up waiting for it to load. Please pull back from so many annoying adverts that stops the actual reason I came on your site. The recipe!!