Lamb Kidneys on Toast
Tender lamb kidneys in a mushroom, white wine and mustard cream, piled on thick buttered toast.
- Time25 min
- LevelEasy
- Costabout £2.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 1682kcal
- 50.8gcarbs
- 12.7gof which sugars
- 124.7gfat
- 60.3gsaturates
- 83.9gprotein
- 6.9gfibre
- 4.9gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Rinse the kidneys, pat them very dry and snip out any white core with scissors. Season with half the salt and the pepper.
- 2
Heat the oil and half the butter in a large frying pan over a high heat. Fry the kidneys for 2 minutes on each side until browned, then tip onto a plate. Do not crowd the pan.
4 min - 3
Add the remaining butter and the mushrooms. Cook for 5 minutes until golden, then add the shallots and garlic and cook for 2 minutes.
7 min - 4
Pour in the wine and let it bubble for 2 minutes. Stir in the cream and mustard and simmer for 2 minutes until it coats a spoon.
4 min - 5
Return the kidneys and their juices to the pan. Warm through for 1 minute, no more, so they stay tender. Add the lemon juice, parsley and the rest of the salt.
1 min - 6
Put the hot buttered toast on two plates and spoon the kidneys and sauce over the top. Eat straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
