Kidneys in Sherry Sauce

Savor the rich, velvety elegance of Kidneys in Sherry Sauce, a classic dish that highlights tender lamb kidneys gently simmered in a luxurious sauce infused with dry sherry and beef stock. Perfectly balanced with the sweetness of caramelized shallots and garlic, the sauce is thickened to a silky consistency with a light roux. Fresh parsley adds a bright, herbal finish, making this dish as visually appealing as it is flavorful. Ideal for adventurous food lovers seeking a gourmet experience, this recipe pairs beautifully with crusty bread, creamy mashed potatoes, or steamed vegetables. Ready in just 40 minutes, Kidneys in Sherry Sauce is a quick yet sophisticated meal that’s guaranteed to impress.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 6 pieces Lamb kidneys
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 2 pieces Shallots
• 2 cloves Garlic
• 1 tablespoon All-purpose flour
• 1 cup Dry sherry
• 1 cup Beef stock
• 2 tablespoons Fresh parsley
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Trim the lamb kidneys by removing the outer membrane and cutting away the central core. Rinse them thoroughly under cold water, pat dry with a paper towel, and slice into bite-sized pieces.

Step 2

Heat the olive oil and butter together in a large skillet over medium heat until the butter melts and the mixture becomes lightly foamy.

Step 3

Finely chop the shallots and garlic. Add them to the skillet and sauté for 2-3 minutes or until softened and fragrant.

Step 4

Increase the heat to medium-high. Add the sliced kidneys to the skillet and sauté for 3-4 minutes until browned on all sides. Remove the kidneys from the skillet and set aside on a plate.

Step 5

Sprinkle the flour into the skillet, stirring constantly for 1-2 minutes to create a light roux.

Step 6

Gradually pour in the dry sherry and beef stock, whisking continuously to avoid lumps. Bring the mixture to a gentle simmer and allow it to thicken for about 5 minutes.

Step 7

Add the browned kidneys back into the skillet and season with salt and black pepper. Lower the heat to medium-low and let the kidneys simmer in the sauce for another 5 minutes, ensuring they are cooked through but still tender.

Step 8

Chop the fresh parsley and sprinkle it over the dish just before serving.

Step 9

Serve hot, either with crusty bread for soaking up the sauce or alongside steamed vegetables and mashed potatoes for a complete meal.

Nutrition Facts

Serving size	(1218.8g)

Amount per serving	% Daily Value*
Calories	1418.6

Total Fat 72.8g	0%
Saturated Fat 24.6g	0%
Polyunsaturated Fat 3.4g
Cholesterol 2087.8mg	0%
Sodium 2845.1mg	0%
Total Carbohydrate 28.0g	0%
Dietary Fiber 2.7g	0%
Total Sugars 5.0g
Protein 104.9g	0%

Vitamin D 4.5IU	0%
Calcium 134.8mg	0%
Iron 40.2mg	0%
Potassium 1912.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 35.4%

Carbs: 9.4%