Lamb Kidneys Recipe With Crushed Broad Beans

Lamb kidneys are not to everyone's taste, but in this recipe from Geoffrey Smeddle, they take on a luxurious quality with the added side of broad beans, lemon, capers. This recipe was developed by the chef as part of a cooking at home campaign with the Sunday Herald, but if you are unfamiliar with preparing kidneys, you can ask your local butcher to do it for you.

Ingredients

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Lamb kidneys

8 lamb kidneys
2 lemons
200g of broad beans
12 button mushrooms, finely sliced
1 tsp chives
1 tbsp of capers, drained
1 tsp tarragon
2 tbsp of sherry vinegar
1 tsp parsley, chopped
butter
salt
black pepper, freshly ground
olive oil

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Scissors

Start the lambs kidneys by preparing the lemons. Cut away the skin of the lemons, removing the pith. With a small knife, cut between the membranes dividing the segments, so each comes away from the core. Slice across each piece into 1cm chunks then set aside

2 lemons

Start preparing the broad beans. Bring a medium sized pot of salted water to the boil, remove the beans from the pod and place in the water for 2 minutes

salt
200g of broad beans

Strain and refresh in ice water immediately. Remove from the shell by pinching a small hole in the skin of the shell and squeezing out the bean. Store in the refrigerator until required

To cook the mushrooms, heat a large frying pan on a medium to high heat. Add enough olive oil to generously coat the base of the pan, then add the mushrooms and season with salt and pepper. Cook until the moisture has been released from the mushrooms and they start to colour

Add a small knob of butter to the pan to coat the mushrooms. Remove from the heat and add the lemon, capers and chopped herbs just before serving

butter
1 tsp parsley
1 tsp tarragon
1 tsp chives
1 tbsp of capers

Prepare the kidneys by peeling back the white membrane from around the kidney and cut off with a sharp paring knife or scissors. Cut the kidney down the middle to dissect evenly into 2 symmetrical semi-circles

8 lamb kidneys

Once again using a paring knife or scissors, remove the white fat and gristle from the middle of the kidney

Place a large frying pan on a medium to high heat. Coat the base of the pan with a little olive oil. Season the kidneys with salt and pepper and add to the pan - sear on each side for 2-3 minutes

Add a small knob of butter and the sherry vinegar to the pan and spoon over the kidneys to glaze. Remove from the pan and allow to rest in a warm place

2 tbsp of sherry vinegar
butter

Place a small pan on a medium heat. Add a small knob of butter and drizzle of olive oil. Remove the broad beans from the fridge and heat through in the pan, crushing roughly with a fork. Season to taste with salt and place across the middle of 4 warm plates

butter
olive oil

Slice the kidneys lengthways and arrange over the beans, spooning the pan juices over the top. Finally, scatter the mushrooms, capers and lemons over the kidneys and around the plate. Add a little freshly cracked black pepper and serve immediately

black pepper

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Geoffrey Smeddle

Geoffrey Smeddle, proprietor and chef of The Peat Inn in Fife, started his career working for Herbert Berger at The Café Royal and for Christopher Galvin in London. He then sealed his reputation as one of Scotland’s top chefs by opening Terence Conran's Etain, in Glasgow.