Gordon Ramsay Lamb Kidney Recipe

Gordon Ramsay’s Lamb Kidney recipe includes lamb kidneys, high-quality olive oil, minced sage, aged balsamic vinegar, and is served on sourdough bread. The dish serves approximately 4 to 6 people.

💗 Why You’ll Love This Lamb Kidney Recipe:

• Exquisite Flavor: Gordon Ramsay’s Lamb Kidney offers a unique and rich flavor profile that’s truly exceptional.
• Renowned Chef’s Recipe: This dish comes from the kitchen of the renowned chef Gordon Ramsay, known for his culinary mastery and innovative recipes.
• Adventurous Culinary Experience: If you enjoy exploring uncommon and flavorful ingredients, Lamb Kidney is a perfect choice to tantalize your taste buds.
• Impress Your Guests: Serving Lamb Kidney can be a conversation starter and a chance to impress your guests with a dish they may not have tried before.

❓ What Is Gordon Ramsay’s Lamb Kidney Recipe?

Gordon Ramsay’s Lamb Kidney is a delectable dish that highlights tender lamb kidneys marinated in a mixture of high-quality olive oil, minced sage, and aged balsamic vinegar. The kidneys are grilled to perfection, achieving a charred exterior and a medium-rare interior. 

📜 Gordon Ramsay Lamb Kidney Ingredients

• 2 lamb kidneys
• 4 tablespoons good quality olive oil
• 2 tablespoons finely minced sage, plus another 16 or so leaves for garnish
• 2 teaspoons aged balsamic vinegar
• 4 tablespoons frying oil
• Maldon salt (or your personal favorite) and freshly ground pepper.

👩‍🍳 How To Make Gordon Ramsay Lamb Kidney

1. Clean the kidneys by removing any attached fat and membranes.
2. Cut the kidneys in half lengthwise.
3. Gently remove the ureter (white tissue in the center), which should be evident. Be careful with a sharp knife to avoid damaging the kidneys.
4. In a small bowl, combine olive oil, minced sage, and balsamic.
5. Place the kidney halves in the marinade and let them marinate for about two hours.
6. Heat frying oil in a small pan over medium heat until very hot but not smoking.
7. Fry a couple of sage leaves at a time for about 5-10 seconds until they become crisp.
8. Transfer the fried sage leaves to paper towels using a fork and sprinkle them generously with salt.
9. Preheat your grill, griddle, grill pan, or cast iron pan.
10. Remove the kidney halves from the marinade and place them on the grill.
11. Grill for about 1-2 minutes per side, depending on the size of the kidneys and the heat source. Avoid overcooking; they should be charred on the outside and medium-rare inside.

💭 Recipe Tips 

• Ensure you use high-quality olive oil, aged balsamic vinegar, and fresh sage for the best flavor in your dish.
• When cleaning and cutting the kidneys, pay close attention to removing the attached fat and the ureter in the center. A sharp knife is essential for this task, as it helps prevent damage to the delicate kidneys.
• Allow the kidney halves to marinate in the mixture of olive oil, minced sage, and balsamic for approximately two hours. This marination enhances the flavor.
• Frying sage leaves for garnish adds a delightful crunch and a burst of flavor. Make sure to fry them until they are crisp, and don’t forget to sprinkle them generously with salt.

🥗 What To Serve With Lamb Kidney?

To create a well-rounded meal with Gordon Ramsay’s Lamb Kidney, pair it with a garlic mashed potatoes and a fresh green salad, with crispy spring rolls or bruschetta these choices provide a balanced and satisfying dining experience. 

🎚 How To Store Lamb Kidney?

• In the fridge: Place Lamb Kidney in an airtight container and store them in the refrigerator for up to 3 days.
• In the freezer:Place Lamb Kidney in a freezer-safe container or bag, and they can be stored for up to 3 months.

🥵 How To Reheat Lamb Kidney?

• In the oven: Place the lamb kidneys in an oven-safe dish and cover with foil and heat for about 10-15 minutes or until warmed through.
• In the microwave: Transfer the lamb kidneys to a microwave-safe dish and cover with a microwave-safe lid or microwave-safe plastic wrap with with Heat on medium power for 1-2 minutes, stirring halfway through.
• On the stove: Heat a skillet over medium heat and add a small amount of olive oil or butter with Add the lamb kidneys and reheat for a few minutes, stirring occasionally, until heated through.

FAQ’S:

Gordon Ramsay Lamb Kidney Recipe

Erin Table for Seven

Gordon Ramsay's Lamb Kidney is a delectable dish that highlights tender lamb kidneys marinated in a mixture of high-quality olive oil, minced sage, and aged balsamic vinegar. The kidneys are grilled to perfection, achieving a charred exterior and a medium-rare interior. 

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 2 minutes mins

Rest time 2 hours hrs

Total Time 2 hours hrs 22 minutes mins

Course Main Course

Cuisine British

Servings 4

Calories 279 kcal

Ingredients

  

1x2x3x

• 2 lamb kidneys
• 4 tablespoons good quality olive oil
• 2 tablespoons finely minced sage plus another 16 or so leaves for garnish
• 2 teaspoons aged balsamic vinegar
• 4 tablespoons frying oil
• Maldon salt or your personal favorite, to taste
• freshly ground pepper to taste

Instructions

 

• Clean the kidneys by removing any attached fat and membranes.
• Cut the kidneys in half lengthwise.
• Gently remove the ureter (white tissue in the center), which should be evident. Be careful with a sharp knife to avoid damaging the kidneys.
• In a small bowl, combine olive oil, minced sage, and balsamic.
• Place the kidney halves in the marinade and let them marinate for about two hours.
• Heat frying oil in a small pan over medium heat until very hot but not smoking.
• Fry a couple of sage leaves at a time for about 5-10 seconds until they become crisp.
• Preheat your grill, griddle, grill pan, or cast iron pan.
• Remove the kidney halves from the marinade and place them on the grill.
• Grill for about 1-2 minutes per side, depending on the size of the kidneys and the heat source. Avoid overcooking; they should be charred on the outside and medium-rare inside.

Notes

• Ensure you use high-quality olive oil, aged balsamic vinegar, and fresh sage for the best flavor in your dish.
• When cleaning and cutting the kidneys, pay close attention to removing the attached fat and the ureter in the center. A sharp knife is essential for this task, as it helps prevent damage to the delicate kidneys.
• Allow the kidney halves to marinate in the mixture of olive oil, minced sage, and balsamic for approximately two hours. This marination enhances the flavor.
• Frying sage leaves for garnish adds a delightful crunch and a burst of flavor. Make sure to fry them until they are crisp, and don’t forget to sprinkle them generously with salt.

Nutrition

Calories: 279kcalCarbohydrates: 1gProtein: 5gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 13gTrans Fat: 0.1gCholesterol: 117mgSodium: 53mgPotassium: 90mgFiber: 0.2gSugar: 0.4gVitamin A: 396IUVitamin C: 3mgCalcium: 24mgIron: 2mg

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