Lamb's Kidneys with Griddled Sourdough Recipe

Join us in celebrating St. Patrick's Day, with a recipe for Chef Corrigan's Lamb's Kidneys with Griddled Sourdough

As the fresh produce of spring hits our kitchen - the biggest event in the Irish Calendar comes calling. If you’re not already planning to spend St. Patrick’s Day with us in Mayfair, then here’s a recipe straight from Chef Corrigan to make at home. 

Our Chef Patron shares one of his top recipes to make your St. Patrick's Day celebration truly extraordinary - Lamb’s Kidneys With Griddled Sourdough. Richard’s love of offal comes from his rural Irish background, where he was always taught to not let a thing go to waste. Here, the prized Lamb’s Kidneys come into play, served with a rustic sourdough.

A Few Words From Chef Richard Corrigan...

“If you eat meat, you should eat offal because every meat-eater should eat every part of the animal. Out of every two animals killed for meat, one dies in vain because so many people just eat prime cuts. Enough statistics. The kidneys in this recipe are so delicious as they are flavoured with spices, curry leaves, lime juice and butter. Grilled sourdough is perfect to mop up the juices.”

 

Serves 4

50g unsalted butter
1 teaspoon cloves
1 teaspoon green cardamom pods, broken open
8 curry leaves
1 red chilli, deseeded and finely chopped
1 teaspoon turmeric
1 teaspoon ground coriander
Pinch ground cinnamon
10 lamb’s kidneys, trimmed membrane and core removed, and sliced in half
Juice of 1 lime
2 tablespoons olive oil
4 slices sourdough bread

  1. Heat a large frying pan over a medium heat and put in the butter. Once the butter has melted, add the cloves, smashed cardamom pods and curry leaves and cook for 1 minute or until the leaves begin to pop. 

  2. Add the chilli, turmeric, ground coriander and cinnamon and stir. Put in the prepared kidneys and cook for 3-5 minutes until golden brown. Squeeze over the lime juice and mix with the kidneys. Leave the rest in the pan. 

  3. Meanwhile, heat a griddle pan over a medium heat. Brush oil over the sourdough bread slices and place them on the griddle for 2 minutes each side until the bar marks appear. 

  4. Place a griddled sourdough slice in the centre of each serving plate and top with the kidneys. Pour over the spiced buttery juices left in the pan, disregarding the whole spices.