Lambs’ Kidney with Juniper, Mustard and Cream

Preparation info

  • Serves


    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About


  • 8 lambs’ kidneys
  • 8 juniper berries
  • ¼ teaspoon salt


Skin and halve the kidneys and snip out the inner cores. Slice each half in two, horizontally. Pound the juniper berries with the salt in a mortar with a pestle and sprinkle over the kidneys together with a generous twist of the pepper mill.

Melt the butter in a pan and sauté the kidneys gently for about 4 minutes, then add the mustard and the cream. Increase the heat and bubble the sau