Devilled Lamb’s Kidneys

by Liz Webb

Season with a pinch of salt, add the double cream for richness and simmer until the sauce is reduced and appears glossy
SERVINGS    
 
4
PREPARATION TIME
10 MINS
COOKING TIME
25 MINS

Ingredients

A little fat or oil
4 Lamb’s Kidneys (quartered with white ducts removed, use scissors)
1 small glass Amontillado Sherry
1tbsp White Wine Vinegar
1 tsp Redcurrant Jelly
A few drops Worcestershire Sauce
Salt and Black Pepper
1 tbsp English Mustard
1 tbsp Double Cream
A little chopped Parsley to garnish

Devilled Lamb’s Kidneys

Instructions

Heat a little fat or oil in a frying pan, add the Kidneys and brown for 2 minutes turning occasionally. Add the sherry and allow it to bubble before adding the white wine vinegar, to this add the redcurrant jelly stirring to melt and then the Worcestershire sauce and plenty of black pepper and English mustard.
Season with a pinch of salt, add the double cream for richness and simmer until the sauce is reduced and appears glossy. Check the seasoning, more pepper may be required, and serve.

Serve with fried bread, toast, plain boiled rice or salad leaves.

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