toodle.

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.

SavoryQuickLambHigh ProteinOffal

Estimated Nutrition

Per Serving Total
Calories 712.4 kcals 712.4 kcals
Carbohydrates 27.5 grams 27.5 grams
Fat 48.2 grams 48.2 grams
Protein 42.1 grams 42.1 grams
Cook Time
20 mins
Produces
1 person
Allergies
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
1
thick slice
White Bread
crusty, toasted
Meat
1
tablespoon
Bacon Lardons
2
piece
Lambs' Kidneys
fat and gristle removed, halved
NutsSeeds
1
tablespoon
Tarragon
fresh leaves, chopped
0.5
tablespoon
Parsley
fresh leaves, chopped
OilsFats
3
tablespoon
Vegetable Oil
Vegetables
6
piece
Onion
button variety or shallots, peeled
4
piece
Button Mushrooms
quartered

Steps

  • 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.