Ingredients
Scale
- 1 pound lamb kidneys
- 2 tablespoons butter
- 1 teaspoon mustard powder
- 1 tablespoon Worcestershire sauce
- 1 tablespoon vinegar
- 1 tablespoon capers, chopped
- 1 small onion, finely chopped
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions
- Clean and trim the lamb kidneys, removing any fat and membranes.
- Slice the kidneys in half lengthwise and soak in cold water for 30 minutes.
- In a pan, melt the butter over medium heat and add the chopped onion, sautéing until translucent.
- Add the kidneys to the pan and cook for about 5 minutes, until browned.
- Stir in the mustard powder, Worcestershire sauce, vinegar, and capers.
- Add the heavy cream and simmer for 10 minutes, stirring occasionally.
- Season with salt and pepper to taste, then serve warm.
Notes
- For a spicier kick, add a dash of cayenne pepper to the sauce.
- Serve with crusty bread or over rice to soak up the deviled sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sauté
- Cuisine: British
- Diet: Gluten Free
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 20g
- Cholesterol: 80mg