Breakfast.
Recipe courtesy of Jennifer Paterson and Clarissa Dickson Wright
Print
Total:
25 min
Prep:
15 min
Cook:
10 min
Yield:
2 servings
Level:
Intermediate

Ingredients

  • 2 teaspoons Worstershire sauce
  • 2 teaspoons mushroom ketchup*
  • 1 level teaspoon English mustard powder
  • 2 ounces (4 tablespoons) butter, melted
  • Pinch cayenne pepper
  • Salt
  • Black pepper, freshly ground
  • 8 lamb kidneys
  • 1 tablespoon vegetable oil
  • 1 dessertspoon chopped parsley
  • Lemon wedges and hot buttered toast, for serving

Directions

Mix together the Worstershire sauce, mushroom ketchup, mustard, 2 tablespoons butter, cayenne pepper and salt and pepper.

Clean the kidneys by removing the outer skin and cutting away the core. Cut each kidney into three or four pieces. Heat the remaining 2 tablespoons butter with the oil in a frying pan and cook kidneys for 4 to 5 minutes, turning occasionally. Pour the sauce mixture over the kidneys and stir for 1 to 2 minutes to coat the kidneys.

Serve on warmed plates, sprinkled with parsley and accompanied by lemon wedges and hot buttered toast.

*available online.

Cook's Note

*available online.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Greek Devil Gyro

Recipe courtesy of Melissa Gaman

Deviled Eggs with Candied Bacon

Recipe courtesy of Kelsey Nixon

Devil's Food Chocolate Cake with Dulce De Leche Frosting

Recipe courtesy of Matt Armendariz

Deviled Kidneys

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Red Kidney Bean Dip

Recipe courtesy of Nigella Lawson

Steak and Kidney Pie

Turkey Chili with Kidney Beans

Recipe courtesy of Cooking Channel

Deviled Eggs

Recipe courtesy of Cooking Channel

Kidneys with Mushrooms and Potatoes: Rognocini Trifolati

Recipe courtesy of Mario Batali

On TV

Trending Videos

Brunch Bonanza

So Much Pretty Food Here