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Roasted Kidneys with Herbs and Garlic Recipe

British · Main course · 35 min total

Tender lamb kidneys roasted with a fragrant herb and garlic crust, perfect as a hearty main or appetizer.

Ingredients

• 8 lamb kidneys, halved and cores removed
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme leaves
• 1 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp Dijon mustard
• 1/4 cup dry white wine

Instructions

1. Preheat oven to 200°C (400°F).
2. In a bowl, mix olive oil, garlic, rosemary, thyme, parsley, salt, pepper, and Dijon mustard.
3. Add kidneys and toss to coat evenly.
4. Arrange kidneys in a single layer in a baking dish.
5. Pour white wine around the kidneys.
6. Roast for 15-20 minutes until kidneys are just cooked through and slightly pink inside.
7. Serve immediately with pan juices.

Tips

• Soak kidneys in milk for 30 minutes before cooking to reduce strong flavor if desired.
• Can be served on toast or with a green salad.

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