Entrée: United Kingdom – Classic British Devilled Kidneys

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

6–8 lamb kidneys, trimmed, halved, and membranes removed
2–3 tbsp (30–45 ml) unsalted butter
1 small shallot or 1 small onion, finely chopped
1–2 tsp English mustard, to taste
1 tbsp (15 ml) Worcestershire sauce
1–2 tsp (5–10 ml) made mustard or Dijon mustard (optional)
1 tbsp (15 ml) red wine or port (optional)
Salt, to taste
Freshly ground black pepper, to taste
Chopped parsley, for serving
Buttered toast, for serving

Instructions

1. Trim kidneys of fat and membrane, slice in half, soak briefly in milk (optional), then pat dry and season with salt and pepper.
2. Melt butter in a skillet, sauté shallot until soft and translucent.
3. Increase heat, add kidneys and sear quickly on both sides until browned but still slightly pink inside (about 2–3 minutes per side).
4. Reduce heat, stir in English mustard, Worcestershire sauce and wine/port if using; simmer 1–2 minutes to coat and heat through without overcooking kidneys.
5. Adjust seasoning, sprinkle with parsley and serve immediately on hot buttered toast as a hearty entree.

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