Name: Devilled lambs’ kidneys
Yield: Serves 4
Cuisine: British
Ingredients: 100 ml (3½ fl oz) pan gravy, or basic gravy; sea salt and cayenne pepper; 1 tbsp chopped parsley; 2 tsp English mustard; 4 thick slices of buttered toast, to serve; 2 tbsp cider vinegar; good knob of butter; 3 shallots, peeled and finely chopped; 1 garlic clove, peeled and crushed; 1–2 tbsp vegetable oil; 20 lambs’ kidneys, halved and trimmed of sinews; 2 tsp tomato ketchup

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

This makes a good breakfast or brunch dish, or you can serve it as a light main course. Always try to buy fresh lambs’ kidneys, as they will have a better texture when cooked than frozen ones.

Ingredients

20 lambs’ kidneys, halved and trimmed of sinews
1–2 tbsp vegetable oil
good knob of butter

Europe
United Kingdom
Main course
Breakfast
Brunch

Method

Heat a frying pan until almost smoking. Season the kidneys with salt and cayenne pepper and fry them in a little oil for 2 minutes over a high heat until coloured but still pink. Transfer them to a plate.
Melt the butter in a saucepan, add the shallots and garlic, and cook gently for a couple of minutes until soft. Add the cider vinegar, mustard and ketchup, an

‌

Ingredients

Method

Part of