DEVILED LAMB'S KIDNEYS

Deviled Lamb's Kidneys image

Provided by Molly53

Categories Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

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