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Devilled Kidneys
Devilled kidneys is a Victorian British breakfast dish that packs a punch even now. Must admit i serve these with toast for a lovely breakfast.
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Course:
Breakfast, Brunch
Cuisine:
British
Keyword:
Lamb, Marinade, Mustard, Spice
Prep Time:
10
minutes
minutes
Cook Time:
10
minutes
minutes
Total Time:
2
hours
hours
20
minutes
minutes
Servings:
4
people
Calories:
39
kcal
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Ingredients
Metric
Imperial
12
whole
lamb kidneys
cut lengthwise
3
tbsp
mango chutney
finely chopped
2
tbsp
Dijon mustard
2
tsp
English mustard powder
2
tsp
lemon juice
cayenne pepper
to taste
salt
to taste
ground pepper
to taste
Get ingredients with
Instructions
Mix together the chutney, mustards, lemon juice, salt, pepper, and optional cayenne in a large bowl.
3 tbsp mango chutney,
2 tbsp Dijon mustard,
2 tsp English mustard powder,
2 tsp lemon juice,
salt,
ground pepper,
cayenne pepper
Add the kidneys and toss to coat evenly.
12 whole lamb kidneys
Marinate at room temperature for 1 to 2 hours.
Place the kidneys on a well-greased baking sheet and place under a preheated broiler.
Broil until sizzling and cooked through, about 4 minutes per side.
Nutrition
Calories:
39
kcal
|
Carbohydrates:
5
g
|
Protein:
1
g
|
Fat:
1
g
|
Saturated Fat:
0.03
g
|
Polyunsaturated Fat:
0.02
g
|
Monounsaturated Fat:
0.01
g
|
Sodium:
277
mg
|
Potassium:
56
mg
|
Fiber:
0.3
g
|
Sugar:
4
g