This Gordon Ramsay Lamb Kidney Recipe is a tender and bold recipe, which is made with fresh sage and balsamic vinegar. It’s a simple, quick recipe, ready in about 15 minutes, plus marinating time.
Jump to RecipeGordon Ramsay Lamb Kidney Recipe Ingredients
- 2 lamb kidneys
- 4 tbsp good olive oil
- 2 tbsp minced fresh sage
- 16 fresh sage leaves (whole)
- 2 tsp aged balsamic vinegar
- 4 tbsp neutral frying oil
- Maldon salt
- Freshly ground pepper
How To Make Gordon Ramsay Lamb Kidney Recipe
- Prepare the Kidneys: Using a small, sharp knife, slice the lamb kidneys in half lengthwise. Carefully trim away any of the outer membrane and snip out the white core from the center of each half.
- Marinate: In a small bowl, combine the prepared kidneys with the olive oil, minced fresh sage, and aged balsamic vinegar. Let them marinate for at least 2 hours to absorb the flavors.
- Fry the Sage Leaves: Heat the neutral frying oil in a small pan over high heat. Once the oil is hot, carefully drop in the whole sage leaves and fry for 5–10 seconds until they are crisp and translucent. Immediately remove them with a slotted spoon and drain on a paper towel. Sprinkle with Maldon salt.
- Grill the Kidneys: Heat a grill pan over high heat until it is smoking hot. Remove the kidneys from the marinade and pat them dry with a paper towel. Place the kidneys on the hot grill pan and sear for 1–2 minutes per side. They should be firm on the outside but still have a soft, pink center.
- Rest and Serve: Remove the kidneys from the pan and let them rest for 1 minute. Season with Maldon salt and freshly ground pepper. Garnish with the crispy fried sage leaves and serve immediately.
Recipe Tips
- How long should I rest the kidneys? A short rest of 60 seconds is perfect. It’s just enough time for the muscle fibers to relax and retain their juices without the kidneys losing their essential heat before serving.
- How do I know when the kidneys are cooked? The best way to test for doneness is to slice into one. The outside should be seared and firm, but the center should remain soft and pink. If it’s grey all the way through, it’s overcooked.
- Why pat the kidneys dry before grilling? Removing the excess surface moisture from the marinade is crucial for getting a good, hard sear on the grill pan. A wet surface will steam rather than sear, preventing a flavorful crust from forming.
- What’s the best way to serve this? This dish is rich and flavorful, with delicious pan juices and marinade drips. Serve it with crusty bread to mop up every last bit of flavor.
What To Serve With Lamb Kidneys
This simple but bold dish pairs well with a few key accompaniments:
- Crusty sourdough or baguette
- Creamy polenta
- A simple, peppery rocket (arugula) salad with a lemon vinaigrette
- Mashed potatoes
How To Store Leftover Lamb Kidneys
- This dish is best eaten immediately. Kidneys do not store or reheat well and are best enjoyed fresh off the grill.
Lamb Kidney Nutrition Facts
- Calories: 89kcal
- Carbohydrates: 1g
- Protein: 10g
- Fat: 5g
- Saturated Fat: 1g
- Sodium: 150mg
- Fiber: 0g
- Sugar: 0.5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why do I need to remove the white core from the kidneys?
The white core, or suet, can have a strong, slightly unpleasant flavor and a tough texture. Removing it results in a much more tender and milder-tasting final dish.
Can I cook these in a regular frying pan?
Yes. If you don’t have a grill pan, a heavy-bottomed cast-iron or stainless steel skillet will work well. Ensure it is preheated to a very high temperature to get a good sear.
What does u0022agedu0022 balsamic vinegar mean?
Aged balsamic vinegar is thicker, sweeter, and less acidic than standard balsamic vinegar. It adds a rich, syrupy glaze to the marinade. If you don’t have aged balsamic, you can use regular balsamic, but the flavor will be sharper.
Gordon Ramsay Lamb Kidney Recipe
Course: AppetizersCuisine: BritishDifficulty: Easy2
servings10
minutes4
minutes89
kcalTender, flash-grilled lamb kidneys marinated in sage and balsamic, finished with crispy sage leaves for a bold and herby flavor.
Ingredients
2 lamb kidneys
4 tbsp good olive oil
2 tbsp minced fresh sage
16 whole fresh sage leaves
2 tsp aged balsamic vinegar
4 tbsp neutral frying oil
Maldon salt & freshly ground pepper
Directions
- Halve the kidneys, trim the membranes, and remove the white core.
- Marinate the prepared kidneys in olive oil, minced sage, and balsamic vinegar for at least 2 hours.
- Fry the whole sage leaves in hot neutral oil for 5-10 seconds until crisp. Drain and salt them.
- Heat a grill pan until very hot. Pat the kidneys dry and sear for 1-2 minutes per side.
- Let the kidneys rest for 1 minute off the heat.
- Season with salt and pepper.
- Garnish with the crispy sage leaves and serve immediately.
Notes
- A 60-second rest is all that’s needed to relax the fibers without the kidneys getting cold.
- Test for doneness by slicing one; it should be firm outside with a soft pink center.
- Serve with crusty bread to mop up the flavorful oil and balsamic drips from the plate.
- Patting the kidneys dry before grilling is essential for achieving a proper sear.
