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Lambs’ Kidneys with Juniper

Lambs’ Kidneys with Juniper

Yields 4 Servings
occasions
Dinner
dairy ingredients
Butter, Cream
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Lambs’ Kidneys with Juniper

INGREDIENTS

DIRECTIONS

1
Skin and halve the kidneys horizontally, and cut out the inner cores (you can ask your butcher to do this for you).
2
Pound the juniper berries with some salt and pepper in a mortar with pestle, and rub this mixture into the kidneys.
3
Melt the butter and sauté the kidneys for 4 minutes before adding the mustard and cream. Increase the heat and cook until the sauce thickens.
4
Sprinkle with parsley and serve.

This wonderful recipe is from ‘MILK’ by John and Sally McKenna produced in association with the National Dairy Council. ‘MILK’ is available in bookstores across Ireland and can be purchased online here.

 

Ingredients Checklist

Instructions

1
Skin and halve the kidneys horizontally, and cut out the inner cores (you can ask your butcher to do this for you).
2
Pound the juniper berries with some salt and pepper in a mortar with pestle, and rub this mixture into the kidneys.
3
Melt the butter and sauté the kidneys for 4 minutes before adding the mustard and cream. Increase the heat and cook until the sauce thickens.
4
Sprinkle with parsley and serve.
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