CookEat Recipe
Lamb Kidneys au Beurre
Lamb kidney halves sautéed in butter and finished with a little lemon juice.
Method
Steps
Step 1
Use twelve very fresh whole lamb kidneys from young sheep. Keep refrigerated until needed. Split each into two halves, making twenty-four halves in all, and peel away all the skin. Put them on a plate with the teaspoon of salt and half teaspoon of white pepper, turning repeatedly in the seasoning. Wash the lemon and cut off one quarter for its juice.
Step 2
Heat the tablespoon of butter in a frying pan large enough to hold the kidney halves in one layer. Add the seasoned kidneys and cook briskly for about three minutes on each side. Continue as needed until the thickest centres reach at least 70°C for two minutes, checked with a clean thermometer.
Step 3
Squeeze the juice of the quarter lemon into the pan, mix lightly and serve the kidneys hot with the pan butter and juices.
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