Gordon Ramsay Lamb Kidney Recipe
Do you want to cook like a pro? You must try this Gordon Ramsay Lamb Kidney Recipe. It is a bold and tasty dish.
Equipment
- Sharp Chef Knife
- Heavy Frying Pan
- Small mixing bowl
- Wooden Spoon
- Measuring Spoons
- Cutting Board
Ingredients
- Lamb Kidneys 400 g
- English Mustard 1 Tbsp
- Heavy Cream 100 ML
- Dry Sherry 50 ML
- Butter 1 Tbsp
- Cayenne Pepper 1 Tsp
- Fresh Parsley 1 Tbsp
- Salt 1 Pinch
- Black Pepper 1 Pinch
Instructions
- Remove the outer skin from the kidneys. Cut them in half lengthwise. Snip out the white core with scissors. This makes them taste much better.
- Place the kidneys in a bowl. Dust them with salt and cayenne pepper. Toss them to coat every side. This builds flavor before the heat starts.
- Heat your pan over high heat. Add a large knob of butter. Place kidneys in the hot fat. Fry them for two minutes per side.
- Pour the dry sherry into the pan. Let it bubble and reduce by half. This picks up the tasty brown bits. It creates a deep base for sauce.
- Stir in the mustard and heavy cream. Lower the heat to a simmer. Let the sauce thicken for one minute. Do not overcook the kidneys now.
- Sprinkle fresh chopped parsley over the top. Stir it in one last time. Serve the kidneys immediately while very hot. Enjoy your chef-style meal.
Notes
- Use very fresh kidneys for the best mild flavor.
- Do not overcook them or they become rubbery.
- Get the pan smoking hot before adding meat.
- Trim all the white fat from the center.
- Use high-quality mustard for a better sauce zing.
- Slice kidneys into even pieces for steady cooking.
- Rest the meat for one minute before eating.
- Always use unsalted butter to control the salt.