Devilled Lambs Kidneys with Mushrooms



  • 4 lambs kidneys

  • 2 tbsp gluten free plain flour (almond, coconut)

  • ½ tsp cayenne pepper

  • ½ tsp English mustard

  • few drops Worcestershire sauce

  • 4tsp olive oil

  • 50g butter

  • 2 shallots, peeled and finely chopped

  • 1 clove garlic, peeled and crushed

  • 150g chestnut mushrooms, wiped and sliced

  • 50ml chicken stock

  • 1tsp crème fraiche

  • 1tsp parsley, chopped

  • salt

  • ground black pepper



  1. Skin and core the kidneys with a pair of scissors.

  2. In a bowl mix together the flour, cayenne pepper and mustard. Toss the kidneys in the flour and shake off the excess.

  3. Preheat a frying pan; add 2tsp of the oil and the butter, fry the kidneys for 3-4 minutes until golden. Remove from the pan and set aside.

  4. Add the remaining oil to the pan with the shallots, garlic and mushrooms and sauté over a medium heat for 2-3 minutes. Add a few drops of Worcestershire sauce to the pan, add the mustard, pour in the stock and reduce by half. Add the crème fraîche and kidneys to reheat for 1 minute and season to taste.

  5. Finally, add the chopped parsley an extra sprinkling of cayenne pepper.

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