Deviled Lamb'S Kidneys

Name: Deviled Lamb'S Kidneys
Ingredients: 8 lambs kidneys; 2 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

11 ingredients

8 steps

Ingredients

8 lambs kidneys
2 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

Directions

1

Skin, core, and cut the kidneys in half length ways, then cut them into neat pieces.
2

Heat the lard, butter or oil in a small pan, add the onion, and cook gently until softened and translucent, but not browned.
3

Add the kidney pieces, salt, cayenne pepper, chutney, lemon juice, mustard, and stock.
4

Heat to boiling point, reduce the heat, cover the pan, and simmer gently for 15-20 minutes, until the kidney is cooked.
5

Cool slightly.
6

Beat the egg yolks lightly and stir them inches.
7

Sprinkle in enough breadcrumbs to make the mixture a soft consistency. Taste and re-season if required.
8

Serve on buttered toast or mashed potatoes.