The is definitely a dish that is not for everyone – but if you like lambs’ kidneys it is definitely one you should try! There is very little to it in terms of effort and in all honesty it cooks just as well in a domestic kitchen as it would on a Big Green Egg.
Rome is the home of most of the Italian kidney recipes. This one however is based on a recipe from Anna del Conte from the Emilia region of Italy
It is a really simple dish that will cook equally well on the BGE or on a domestic hob. On the BGE we use one of the handleless sauté pans from Tefal. This was brought up to temperature and some olive oil added. The cleaned and dried kidneys were sautéed in the olive oil until they just changed colour. This is a good time to close the vents on the BGE as this stage just takes a minute or so and care is needed so as not to over cook and make them tough!
A paste of butter, anchovy and flour was then added to the pan and this was stirred through the mix for around a minute. The pan was removed from the heat, seasoning adjusted and some lemon juice and chopped parsley was added.
Once stirred through the dish is ready to serve! ………………………….. Delicious!
Lambs' Kidneys with anchovy and lemon
Quickly sautéed lambs' kidneys with butter, anchovy and lemon sauce
Ingredients
- 4 lamb kidneys
- 1 tbsp wine vinegar
- 20g unsalted buttter
- 2-4 bottled/canned anchovy fillets
- Olive oil
- 1 tbsp flour
- 1 chopped clove garlic
- Salt and pepper
- Freshly chopped parsley
- 1 tsp lemon juice
Directions
- Step 1 Split the kidneys in half lengthways. Discard the cores and then cut each half kidney into 2 pieces (this step can be omitted if you prefer your kidneys larger). Wash and add to a bowl of cold water with 1 tbsp of wine vinegar – leave for 30 mins.
- Step 2 If cooking on the BGE set for direct cooking on a medium heat (around 160C)
- Step 3 Whilst the kidneys are soaking, finely chop the anchovies and cream into the butter, softened if necessary. Add and mix in 1 tsp of flour. Set to one side.
- Step 4 Heat some olive oil in a suitable sauté pan on the BGE (you need to be able to close the lid or it will all get too hot). Close down the vents and add the kidneys and sauté for a minute or so until they begin to change colour. Do not over cook.
- Step 5 Stir in the butter and anchovy mixture and stir for a minute or so – if necessary (if BGE is too hot) remove from the heat to do this.
- Step 6 Once off the heat, check the seasoning and adjust as necessary. Add the chopped parsley and lemon juice and stir through the mix. You are ready to serve!
- Step 7 Serve on some toasted or fried bread – perhaps with a small salad
