Devilled Lamb's Kidneys

Devilled Lamb's Kidneys

Ingredients

8 Lamb's kidneys
1 tbs extra virgin olive oil
1 tbs Worcestershire sauce
1 tbs tomato puree
1 tbs lemon juice
1 tbs honey Dijon mustard
1/4 tsp cayenne pepper
Sea salt and freshly ground black pepper to taste
1 tbs freshly chopped parsley


Instructions

Remove the skin from the kidneys, cut them in half and cut away the cores
Prepare the devil sauce by mixing together the Worcestershire sauce, tomato puree, lemon juice, mustard, cayenne pepper, salt and pepper. Set the sauce aside
Heat the oil in a frying pan over a moderate heat and cook the kidneys for about three minutes on each side.
Pour the devil sauce over the kidneys and then quickly stir so that they are evenly coated. Cook for another couple of minutes
Garnish with chopped parsley

Recipe should yield four servings.  This is a traditional British brunch dish. It is best served hot straight off the stove.  Suggsted accompaniments are roasted tomatoes and toasted whole wheat triangles.