Beef / Pork

Lamb's Kidneys with mustard sauce is for Dinner.

Lamb's Kidneys with mustard sauce takes 5 minutes to prepare.

Lamb's Kidneys with mustard sauce takes 5 minutes to cook.

Lamb's Kidneys with mustard sauce makes 4 servings.

The ingredients for Lamb's Kidneys with mustard sauce are:

4-6 lamb's kidneys
butter, for frying
Dijon mustard or other mild mustard, to taste
250ml/8fl oz/1 cup white wine
5ml/1 tsp choped fresh mixed herbs, such as rosemary, thyme, parsley and chives
1 small garlic clove, crushed
about 30ml/2 Tbsp single light cream
salt & pepper to taste
fresh parsley, to garnish

Here is how you make Lamb's Kidneys with mustard sauce:

skin the kidneys and slice them horizontally. Remove the cores with scissors, and then wash them thoroughly in plenty of cold water. Drain and pat dry with kitchen paper.heat a little butter in a heavy frying pan and cook the kidneys for about 1.5 minutes on each side. Be careful not to overcook. Remove the kidneys from the pan and keep warm.Add a spoonful of mustard to the pan with the wine, herbs and garlic. Simmer gently to reduce the liquid by about half, then add enough cream to make a smooth sauce.Return the kidneys to the pan and reheat gently in the sauce. Don't let them cook any further, or the kidneys willbe tough. Serve garnished with parsley, and with rice or a green salad. Serving Size: serves 4Number of Servings: 4Recipe submitted by SparkPeople user CARENHARRINGTON.

The nutritional information for Lamb's Kidneys with mustard sauce is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 100.6

• Total Fat: 4.6 g
• Cholesterol: 105.9 mg
• Sodium: 101.2 mg
• Total Carbs: 1.3 g
• Dietary Fiber: 0.1 g
• Protein: 4.9 g