Deviled Lamb'S Kidneys
Ingredients
- 8 lambs kidneys ⓘ
- 2 2 tablespoons butter or 2 tablespoons oil ⓘ
- 1 tablespoon onion, peeled and finely minced
- 1/4 teaspoon salt ⓘ
- 1/4 teaspoon cayenne pepper ⓘ
- 1 tablespoon chutney
- 2 teaspoons lemon juice (fresh is best) ⓘ
- 1/4 teaspoon prepared mustard (Dijon is very good)
- 1/2 cup beef stock ⓘ
- 2 egg yolks ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
564
kcal
28% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).