south-african

Lamb Kidneys in Creamy Mustard Sauce with Mash

This simmered dish pairs lamb kidneys, trimmed with Dijon mustard, Worcestershire sauce and potato, peeled and cubed. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

25 g Protein

34 g Carbohydrates

46 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

116g lamb kidneys, trimmed 296 kcal
151g potato, peeled and cubed 116 kcal
35g milk 18 kcal
9g butter 65 kcal
5g canola oil 44 kcal
52g onion, sliced 21 kcal
7g Dijon mustard 5 kcal
5g Worcestershire sauce 5 kcal
23g heavy cream 78 kcal
1g black pepper 1 kcal
1g salt 0 kcal

Cooking instructions

lamb kidneys
Pat kidneys dry. Trim any tough white core and slice into bite-size pieces.
potatomilkbutter
Boil potatoes in salted water 12-15 minutes until tender; drain and mash with milk and half the butter.
buttercanola oilonion
Meanwhile heat oil and remaining butter in a skillet over medium-high heat. Add onion and cook 3 minutes.
lamb kidneys
Add kidneys and sear 2-3 minutes, stirring, until browned but still tender.
Dijon mustardWorcestershire sauceheavy creamblack peppersalt
Stir in mustard and Worcestershire sauce, then add cream and simmer 2 minutes until slightly thickened. Season with pepper and a pinch of salt.
lamb kidneysWorcestershire sauce
Serve kidneys and sauce over the mash.