Kidneys with Lemon

1. 1

   Remove the outer skins of the kidneys (and the fat if they are enclosed in it).

2. 2

   Cut lambs kidneys in half and calf s kidneys into walnut-sized pieces, and cut out as much of the fatty, gristly cores as possible.

3. 3

   Saute in hot butter for 34 minutes, until firm and lightly browned all over but still pink and juicy inside, adding salt and pepper.

4. 4

   Take care not to overcook, as kidneys become tough.

5. 5

   Sprinkle with lemon juice, and serve garnished with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.