Deviled Lamb Kidneys


After a great morning in W.F Bunting butchers watching sausages being made, I kept a keen eye on Chris, the manager as he prepared lambs kidneys. Asked how he enjoyed them he told me he liked them deviled for his breakfast. I got home and had a go at this simple recipe. Cheap, warming and stuffed with protein they make a superb start to the day for any hungry cyclist, served on toast but be warned they are spicy!

  • a dozen lamb kidneys, skinned and with the fat removed 
  • 150g soft butter
  • half an onion, chopped
  • 1 clove garlic, crushed
  • Tabasco or any other chili sauce
  • 2 tsp mustard
  • a glug of dry sherry
  • 1/4 tsp pepper
  • chopped fresh parsley

1. Split open the the kidneys with a sharp knife and remove the hard sinues in the center.

2. In a large bowl mix the remaining ingredients together except the parsley and spread on the cut sides of the kidneys

3. Broil for 5 minutes in a hot frying pan or until tender and juicy.
Serve on toast or rice.

4. Pour pan juices over and sprinkle with finely chopped parsley.

Lambs kidneys

This entry was posted on Sunday, February 1st, 2009 at 17:57 and is filed under English Recipes, Recipe Of The Week, Recipes. You can follow any responses to this entry through the RSS 2.0 feed or trackback from your own site. You can leave a response, or trackback from your own site.

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