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Ingredients
4 lamb kidneys, about ½ pound
1 egg, lightly beaten
2 teaspoons English mustard (see recipe)
½ teaspoon Worcestershire sauce
Salt to taste, if desired
Freshly ground black pepper to taste
1 cup fine, fresh bread crumbs
8 teaspoons melted butter
Nutritional analysis per serving (4 servings)
5 grams carbs; 251 milligrams cholesterol; 164 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 11 grams fat; 210 milligrams sodium; 11 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 500 degrees.
- Step 2
Cut the kidneys in half lengthwise. Carefully cut away the core of each kidney half. Cut each kidney half into eight pieces of more or less equal size.
- Step 3
Beat the egg lightly and add the mustard, Worcestershire sauce, salt and pepper. Blend well. Add the kidneys and coat well with the egg mixture.
- Step 4
Pour the bread crumbs onto a flat sheet. Add the kidney pieces and stir to coat well on all sides. Arrange the pieces evenly on eight skewers. Spoon one teaspoon of butter over each skewer. Arrange the skewers on a rack and place in the oven. Bake four minutes and turn the skewers. Bake four minutes longer. Serve immediately.
Private Notes
Comments
We loved these. Lamb kidneys and mustard are a great combo but I've always done a pan saute with a dijon-white-whine-shallot sauce. The panko bread crumbs gave these a nice crunch. My kidneys were on the small side so I cut them into quarters. Used twice as much worcestershire sauce and added a couple of splorts of sriracha. Didn't bother with skewers, just used tongs to flip each piece halfway through.