Pan-Fried Lambs' Kidneys on Toast

Lambs' kidneys pan-fried with onions, lardons, and mushrooms, deglazed with vinegar and gravy, then served on thick crusty toast.

Savory Quick Lamb High Protein Offal

Estimated Nutrition

Calories

712.4

kcal / serving

712.4 kcal total

Carbs

27.5g

per serving

27.5 g total

Fat

48.2g

per serving

48.2 g total

Protein

42.1g

per serving

42.1 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

1.25

millilitre

Red Wine Vinegar

approx 1/4 to 1/2 tsp

100

millilitre

Gravy

made using 2-3 tbsp granules and boiling water

GrainsCereals

thick slice

White Bread

crusty, toasted

Meat

tablespoon

Bacon Lardons

piece

Lambs' Kidney

fat and gristle removed, halved

NutsSeeds

tablespoon

Tarragon

fresh leaves, chopped

0.5

tablespoon

Parsley

fresh leaves, chopped

OilsFats

tablespoon

Vegetable Oil

Vegetables

piece

Onion

button variety or shallots, peeled

piece

Button Mushroom

quartered

Method

Heat 15ml oil in a frying pan and fry onions for 6 minutes until golden-brown.

Fry lardons and mushrooms in 15ml oil for 5 minutes and set aside with onions.

Heat remaining oil and fry kidneys cut-side down for 4 minutes per side.

Remove kidneys from the pan and set aside with the prepared vegetables and bacon.

Deglaze the pan with vinegar and add 100ml of prepared gravy.

Return all ingredients to the pan, simmer to warm through, and stir in fresh herbs.

Spoon the kidney mixture and gravy over the thick white toast in a bowl.