Devilled Kidneys

Oli Shute serves tender lamb's kidneys in a luxurious cream sauce made with sherry, tomato purée and mustard
Devilled Kidneys
  • Rating:
  • Serves: 2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 6 lamb's kidneys, veins trimmed from the edges
  • 1-2 tbsp flour
  • 50 g butter
  • 50 ml sherry
  • 100 ml double cream
  • 1 tsp mustard
  • 1 tsp tomato purée

To serve

  • toast
  • chopped parsley


1. Rinse the kidneys in cold water and pat dry. Lightly toss in a little flour.

2. Heat the butter in a medium pan and cook the kidneys for about 2 minutes on each side until slightly golden.

3. Add the sherry and bring to the boil. Let the alcohol boil off, and then add the mustard, cream and tomato purée. Season with salt and pepper.

4. To serve: place the kidneys in their sauce on toast and sprinkle with chopped parsley.

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