- Ready In:
- 8 lambs kidneys
- 3 tablespoons all-purpose flour
- 3⁄4 teaspoon kosher salt
- 3⁄4 teaspoon cracked black pepper
- 1 dash cayenne
- 1 1⁄2 tablespoons butter
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 cup chicken stock
- kosher salt, to taste
- cracked black pepper, to taste
- 8 slices country bread, toasted
- finely chopped parsley (optional)
- Using a small, sharp knife or kitchen shears, remove the gristly pelvis from each kidney.
- Toss flour, salt, pepper and cayenne to combine. Dredge kidneys in seasoned flour, shaking well to remove any excess.
- Melt butter in a large skillet over medium-high heat. When melted, add kidneys in one layer. Cook until browned on both sides, about 2 minutes on each side.
- Add Dijon mustard, Worcestershire sauce and chicken stock to pan, whisking to combine. Simmer until kidneys are tender, about 2 minutes more. Remove kidneys to a warm plate and tent with foil.
- Continue simmering sauce until reduced by about half, until sauce coats the back of a spoon. Adjust seasoning with salt and pepper as desired. Slice each kidney in three pieces on the bias and place on top of toasted bread. Spoon sauce over kidneys and sprinkle with parsley to serve.
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RECIPE SUBMITTED BY
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013. After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!