Serve with salad.
Recipe information
Yield
serves 6
Ingredients
6 calf’s or 12 lamb’s kidneys
2 tablespoons butter
Salt and black pepper
Juice of 1 lemon, or more
3–4 tablespoons finely chopped flat-leaf parsley
Preparation
Step 1
Remove the outer skins of the kidneys (and the fat if they are enclosed in it). Cut lamb’s kidneys in half and calf ’s kidneys into walnut-sized pieces, and cut out as much of the fatty, gristly cores as possible.
Step 2
Sauté in hot butter for 3–4 minutes, until firm and lightly browned all over but still pink and juicy inside, adding salt and pepper. Take care not to overcook, as kidneys become tough. Sprinkle with lemon juice, and serve garnished with parsley.
