Kidneys taste strong and mineral-like, which is why they pair nicely with mustard. Like other organ meats, kidneys benefit from a long soaking in milk, which clears them of blood and softens their mineral intensity. These broiled lamb’s kidneys are delicious served on buttered toast with an extra dollop of mustard.
SERVES: 4 TO 6
INGREDIENTS:
- 12 lamb’s kidneys Milk, for soaking the kidneys
- 1 teaspoon finely ground unrefined sea salt
- 1 teaspoon powdered mustard
- ¼ teaspoon cayenne pepper Toast points, to serve
- Unsalted butter, to serve
- English mustard, to serve
INSTRUCTIONS:
- Trim away the skin and membrane that surrounds each kidney and cut off any fat that might adhere to them. Split them in half lengthwise and remove the tubes and central fat. Place the trimmed kidneys in a bowl, cover with milk, and transfer to the refrigerator to marinate for 8 to 12 hours, until the milk clears them of blood.
- Preheat the broiler.
- Drain away the milk, pat the kidneys dry, and sprinkle them with the salt, powdered mustard, and cayenne pepper. Distribute the kidneys in a single layer on a rimmed baking sheet and broil for about 10 minutes, turning once, until both sides are browned. Serve warm with toast points, butter,
and mustard on the side.
