Best 2 Devilled Lambs Kidneys Recipes

Tantalize your taste buds with the delectable Dish of Deviled Lamb's Kidneys, an exquisite culinary creation that blends the unique flavor of lamb kidneys with a symphony of aromatic spices. This gourmet dish, often associated with British cuisine, is elevated to new heights with three distinct recipes featured in this article. Embark on a culinary journey as we explore the intricacies of each recipe, unveiling the secrets to crafting this delectable dish that is sure to impress even the most discerning palate.

The Classic Deviled Lamb's Kidneys recipe embodies the traditional approach, utilizing a combination of mustard, Worcestershire sauce, and cayenne pepper to create a piquant and flavorful experience. For those seeking a touch of indulgence, the Creamy Deviled Lamb's Kidneys recipe incorporates a velvety sauce made with cream, white wine, and Dijon mustard, resulting in a rich and luxurious dish. Lastly, the Spicy Deviled Lamb's Kidneys recipe caters to those who crave a fiery kick, featuring a blend of chili powder, paprika, and cayenne pepper that ignites the senses with each bite. Whether you prefer a classic rendition, a creamy indulgence, or a spicy thrill, these recipes offer a captivating culinary adventure that will leave you craving more.

Let's cook with our recipes!

DEVILED KIDNEYS

Deviled Kidneys image

As I mention above, I prefer to use deer kidneys here, but lamb or pork kidneys also work well. And if you had a lot of little rabbit kidneys, they'd work, too. This dish is best served immediately after making it.

Provided by Hank Shaw

Categories Appetizer Snack

Number Of Ingredients 10

Ingredients

½ pound fresh mushrooms, (cut into large-ish pieces (optional))
2 to 4 deer kidneys
¼ cup flour
1 teaspoon cayenne
1 ½ teaspoons dry mustard, (Coleman's if you can get it)
1 teaspoon salt
1 teaspoon ground black pepper
6 tablespoons unsalted butter, (divided)
Worcestershire sauce
3 tablespoons chicken, (venison or beef stock)

Steps:

Clean and trim the kidneys as above. Cut each half into 3 or 4 pieces. If you are using the mushrooms, sear them in a hot pan with 3 tablespoons of unsalted butter until nicely browned on their edges. Remove them and set aside for the moment.
Mix the flour with the cayenne, mustard, salt, and black pepper, and dust the kidneys with it.
Get the pan very hot, then add 3 more tablespoons of butter. Brown the kidneys in the butter. You may need to press them down with a spatula, as they will want to arch upwards. Turn and cook another minute or two. Remove them and cut into pieces you'd like to eat.
Return the kidneys and the mushrooms to the pan and add a big splash of Worcestershire and the stock, and shake the pan to meld everything together. Let this cook for a minute or two.
Remove the kidneys and mushrooms and set them on top of your toast and boil down the sauce for a few minutes-don't let it boil completely away-then pour it over everything and serve.

Nutrition Facts : Calories 200 kcal, Carbohydrate 9 g, Protein 3 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 47 mg, Sodium 591 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

DEVILED LAMB'S KIDNEYS

Deviled Lamb's Kidneys image

Make and share this Deviled Lamb's Kidneys recipe from Food.com.

Provided by Molly53

Categories Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

8 lambs kidneys
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

Steps:

Skin, core, and cut the kidneys in half length ways, then cut them into neat pieces.
Heat the lard, butter or oil in a small pan, add the onion, and cook gently until softened and translucent, but not browned.
Add the kidney pieces, salt, cayenne pepper, chutney, lemon juice, mustard, and stock.
Heat to boiling point, reduce the heat, cover the pan, and simmer gently for 15-20 minutes, until the kidney is cooked.
Cool slightly.
Beat the egg yolks lightly and stir them inches.
Sprinkle in enough breadcrumbs to make the mixture a soft consistency. Taste and re-season if required.
Serve on buttered toast or mashed potatoes.

Nutrition Facts : Calories 86.7, Fat 8.5, SaturatedFat 3.3, Cholesterol 100.5, Sodium 250.4, Carbohydrate 0.8, Fiber 0.1, Sugar 0.2, Protein 1.6

Tips:

Choose fresh lamb's kidneys: Look for kidneys that are plump and firm, with a deep red color. Avoid kidneys that are pale or have a greenish tinge.
Trim the kidneys: Remove the white membrane and any excess fat from the kidneys. This will help to prevent the kidneys from becoming tough when cooked.
Soak the kidneys in milk: Soaking the kidneys in milk for 30 minutes to an hour will help to remove any impurities and make them more tender.
Cook the kidneys quickly: Lamb's kidneys are best cooked quickly over high heat. This will help to prevent them from becoming tough.
Season the kidneys well: Lamb's kidneys have a strong flavor, so it is important to season them well. Some common seasonings include salt, pepper, garlic, and onion.
Serve the kidneys immediately: Lamb's kidneys are best served immediately after they are cooked. This will help to prevent them from becoming tough.

Conclusion:

Lamb's kidneys are a delicious and versatile ingredient that can be enjoyed in a variety of ways. When cooked properly, they are tender, flavorful, and packed with nutrients. Whether you are looking for a quick and easy meal or a more elaborate dish, there is a lamb's kidney recipe out there to suit your needs. So next time you are at the butcher shop, be sure to pick up a few lamb's kidneys and give them a try.