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Devilled Lambs Kidneys on Toast recipe.

Devilled Lambs Kidneys on Toast

Tip:
If preferred use as a filling for jacket potatoes.

Serves: 
4
Time to prepare: 
15 minutes
Cooking time: 
5 minutes

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Lamb
Ingredients: 
  • 4 lambs kidneys, cleaned and cut into chunks
  • 15ml/1tbsp extra virgin olive oil
  • 5ml/1tsp mango chutney
  • 5ml/1tsp curry paste
  • 15ml/1tbsp Worcestershire sauce
  • 15ml/1tbsp hot water
  • Grated zest of ½ lemon
  • Salt and freshly milled black pepper
  • 2-4 slices of thick granary bread or brioche, lightly toasted
  • *To garnish:
  • Fresh tarragon leaves
Tips: 
If preferred use as a filling for jacket potatoes.
Method: 
  1. Heat the oil in a large shallow frying pan and cook the kidneys for 3-4 minutes or until brown.
  2. Add the chutney, curry paste, Worcestershire sauce, hot water, lemon zest and seasoning. Heat through for 1-2 minutes.
  3. Spoon the mixture over the toast, garnish with the tarragon and serve immediately.
Tips: 
If preferred use as a filling for jacket potatoes.