Description
Jamie Oliver’s Devilled Kidneys is a classic British recipe featuring lamb kidneys cooked in a tangy, spicy sauce with Worcestershire sauce, mustard, and cayenne pepper, creating a rich and flavorful dish that’s both quick and easy to prepare.
Ingredients
- 6 lamb kidneys, trimmed and halved
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon cayenne pepper (adjust to taste)
- 2 tablespoons tomato paste
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Toasted bread, to serve
Instructions
Trim any fat or sinew from the kidneys, then cut each kidney in half. Season with salt and pepper.
Heat the butter and olive oil in a skillet over medium heat. Add the chopped onions and sauté for 3-4 minutes until softened and translucent.
Add the kidneys to the skillet with the onions. Sauté for 2-3 minutes until browned on all sides, but still slightly pink in the center.
Add the Worcestershire sauce, Dijon mustard, cayenne pepper, and tomato paste. Stir well to coat the kidneys in the sauce, allowing it to simmer for 2-3 minutes.
Taste and adjust seasoning with additional salt, pepper, or cayenne if desired. Sprinkle with fresh parsley.
Serve the devilled kidneys hot over toasted bread, garnished with extra parsley if desired.