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Lamb's kidneys on roasted sweet potato mash with rosemary & anchovy butter



  • Preheat oven to 180°C fan forced (200°C normal).
  • Place the sweet potatoes on a layer of salt in a large heavy-bottomed oven tray. Cook in the oven for about 20 mins until tender when pierced with a small sharp knife.
  • Then, when cool enough to handle, peel the sweet potatoes and put them in a heavy-bottomed pot with a good dollop of butter and seasonings. Mash well and briefly cook over a low heat. Then remove from the heat and cover with a lid.
  • Heat a little oil in a heavy-bottomed pan and gently sauté the kidneys until pink in the centre, seasoning quite well. DON’T OVER COOK! Then remove and set aside.
  • Add the anchovies and rosemary to the pan with a few good dollops of butter. Briefly cook until foaming, continually stirring.
  • Return the kidneys to the pan and briefly toss to warm, adding a little more butter if necessary.
  • To serve, mound the sweet potato mash on individual plates and top with the kidneys and a sprinkling of the anchovy butter sauce.




  • 3-4 medium-large sweet potatoes, scrubbed well, skin on
  • sea salt & freshly ground pepper
  • butter
  • olive oil
  • 8-12 fresh lamb’s kidneys, cleaned, cored & cut in halves or quarters
  • 2-3 anchovies
  • 1 tbsp fresh rosemary needles


Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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