Breakfast.
| Level: | Intermediate |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 2 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 1201 |
| Total Fat | 58 g |
| Saturated Fat | 24 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 145 g |
| Cholesterol | 3114 mg |
| Sodium | 2249 mg |
| Serving Size | 1 of 2 servings |
| Calories | 1201 |
| Total Fat | 58 g |
| Saturated Fat | 24 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 145 g |
| Cholesterol | 3114 mg |
| Sodium | 2249 mg |