Kidneys must be very fresh, and preferably from organic, grass fed animals.
- 2-3 lambs kidneys, per person
- lemon juice
- butter, ghee or other “good” fat of choice
- salt and pepper
- arrowroot (optional)
If the kidneys still have a skin on them, peel that off. But leave the knob of fat on the underside, this is very nourishing. Cut each kidney into quarters, and put them all into a bowl or jug. Cover with lemon juice, and stir well. Leave marinating for about 8 hours, stirring occasionally if possible.
Drain the kidneys and wipe dry with a paper towel. Panfry in butter with a little sea salt, till just pink inside. Serve at once with hot buttered toast (made from homemade bread, see lesson 4). If there is a lot of runny sauce left over, it will soak into the toast. If you’re serving as entrée, or don’t like soggy toast, you can thicken with a little arrowroot, mixed with cold water.
- Pile on toast, for a breakfast dish, or serve with hash browns, or other cooked veges such as pumpkin.
- Serve with thin slices of toast, cut into triangles and with the crust cut off, as an entree