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Gordon Ramsay Lamb Kidney Recipe

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. 
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Prep Time 20 minutes
Cook Time 3 minutes
Rest time 2 hours
Total Time 2 hours 23 minutes
Course Main Course
Cuisine British
Servings 2
Calories 557 kcal

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, 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: 557kcalCarbohydrates: 2gProtein: 10gFat: 57gSaturated Fat: 9gPolyunsaturated Fat: 19gMonounsaturated Fat: 27gTrans Fat: 0.2gCholesterol: 233mgSodium: 105mgPotassium: 180mgFiber: 0.4gSugar: 1gVitamin A: 792IUVitamin C: 5mgCalcium: 48mgIron: 3mg
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