Deviled Lamb's Kidneys

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 8
    lambs kidneys
  • 2
    2 tablespoons butter or 2 tablespoons oil
  • 1
    tablespoon onion, peeled and finely minced
  • 14
    teaspoon salt
  • 14
    teaspoon cayenne pepper
  • 1
    tablespoon chutney
  • 2
    teaspoons lemon juice (fresh is best)
  • 14
    teaspoon prepared mustard (Dijon is very good)
  • 12
    cup beef stock
  • 2
    egg yolks
  • soft white breadcrumb
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DIRECTIONS

  • Skin, core, and cut the kidneys in half length ways, then cut them into neat pieces.
  • Heat the lard, butter or oil in a small pan, add the onion, and cook gently until softened and translucent, but not browned.
  • Add the kidney pieces, salt, cayenne pepper, chutney, lemon juice, mustard, and stock.
  • Heat to boiling point, reduce the heat, cover the pan, and simmer gently for 15-20 minutes, until the kidney is cooked.
  • Cool slightly.
  • Beat the egg yolks lightly and stir them inches.
  • Sprinkle in enough breadcrumbs to make the mixture a soft consistency. Taste and re-season if required.
  • Serve on buttered toast or mashed potatoes.
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