A Delicious Surprise Lamb Kidneys

I know, yuck. Even my fabulous editor, Ann Bramson, would not eat them, let alone the two Chilean women who work with me. I made them, coerced the people, and surprise, a miracle: they ate them eagerly after a gingerly first taste. Three kidneys make a serving; but if tentative, serve one or half of one as a first course. They would be attractive on a bed of watercress.

The rice bran used for the coating is the only exotic ingredient here, but it is well worth having on hand as it i