Best Deviled Lambs Kidneys Recipes

DEVILED LAMB'S KIDNEYS

Deviled Lamb's Kidneys image

Make and share this Deviled Lamb's Kidneys recipe from Food.com.

Provided by Molly53

Categories Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 lambs kidneys
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
soft white breadcrumb

Steps:

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 Facts : Calories 86.7, Fat 8.5, SaturatedFat 3.3, Cholesterol 100.5, Sodium 250.4, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 1.6

DEVILED KIDNEYS

Deviled kidneys image

Provided by Craig Claiborne And Pierre Franey

Categories appetizer

Time 20m

Yield Four servings

Number Of Ingredients 8

Ingredients

4 lamb kidneys, about 1/2 pound
1 egg, lightly beaten
2 teaspoons English mustard (see recipe)
1/2 teaspoon Worcestershire sauce
Salt to taste, if desired
Freshly ground black pepper to taste
1 cup fine, fresh bread crumbs
8 teaspoons melted butter

Steps:

Preheat oven to 500 degrees.
Cut the kidneys in half lengthwise. Carefully cut away the core of each kidney half. Cut each kidney half into eight pieces of more or less equal size.
Beat the egg lightly and add the mustard, Worcestershire sauce, salt and pepper. Blend well. Add the kidneys and coat well with the egg mixture.
Pour the bread crumbs onto a flat sheet. Add the kidney pieces and stir to coat well on all sides. Arrange the pieces evenly on eight skewers. Spoon one teaspoon of butter over each skewer. Arrange the skewers on a rack and place in the oven. Bake four minutes and turn the skewers. Bake four minutes longer. Serve immediately.

Nutrition Facts : @context http, Calories 246, UnsaturatedFat 4 grams, Carbohydrate 20 grams, Fat 12 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 334 milligrams, Sugar 2 grams, TransFat 0 grams