Equipment
Ingredients
Kidneys
- 400 g lamb kidneys, halved and cored
- 15 g plain flour
- 30 g unsalted butter
Devilling Sauce
- 100 ml beef stock, warm
- 15 ml worcestershire sauce
- 10 g english mustard, paste
- 15 g tomato paste
- 1 g cayenne pepper
- 2 g black pepper, freshly ground
For Serving
- 160 g sourdough bread, thickly sliced
- 20 g unsalted butter, softened
- 5 g fresh parsley, finely chopped
Nutrition (per serving)
Method
Using a sharp paring knife, peel away any outer membrane from the lamb kidneys, halve them lengthwise, and carefully snip out the white fatty core. Wash your hands, knife, and cutting board thoroughly after handling raw offal to prevent cross-contamination.
In a mixing bowl, whisk together the beef stock, Worcestershire sauce, English mustard, tomato paste, cayenne pepper, and black pepper until completely smooth. Set aside.
Place the plain flour in a shallow dish. Toss the prepared kidneys in the flour to lightly coat them on all sides, shaking off any excess.
Melt the unsalted butter in a frying pan over medium-high heat. Once the butter is foaming, add the floured kidneys and sear for 2 minutes on each side until nicely browned.
Reduce the heat to medium-low. Pour the devilled sauce mixture into the pan with the kidneys. Simmer gently for 3 to 4 minutes until the sauce thickens and glazes the meat. Ensure the internal temperature of the kidneys reaches 71 degrees C (160 degrees F) for food safety.
While the kidneys are finishing their simmer, toast the thick slices of sourdough bread in a toaster until golden and crisp. Spread generously with the softened serving butter.
Place a piece of buttered toast on each warm serving plate. Spoon the devilled kidneys and the rich sauce generously over the toast. Garnish with finely chopped fresh parsley and serve immediately.
Chef's Notes
- Removing the white central core of the kidney is completely non-negotiable. If left inside, it results in a tough, unpleasantly chewy texture that will ruin the dish.
- If you are sensitive to the strong flavor of offal, soak the prepared kidneys in whole milk for 30 to 45 minutes before patting them dry and proceeding with the recipe. The milk draws out impurities and significantly mellows the metallic taste.
- Use a robust, high-quality bread like sourdough. Standard sandwich bread lacks the structural integrity to support the rich, heavy sauce and will turn into mush on the plate.
- Devilled kidneys demand to be eaten immediately while hot. Do not let them sit, as the cooling butter and meat juices will congeal rapidly.
Storage
Refrigerator: 2 days — Reheat gently in a pan over low heat with a splash of water. Microwave reheating will make the kidneys rubbery.
