The Nasty Bits: Lamb Kidneys Recipe

1. 1

   Remove the kidneys from the fat. Using a paring knife, cut away the rest of the fat and gristle in the middle of the kidneys, taking care to keep the organs as whole as possible. Slice off thin, 1/4 inch-thick slices of the kidneys that are approximately 3/4 to 1 inch in length.

2. 2

   With your knife slanted at a 45u00b0 angle, lightly score the surface of the kidneys in one direction, then in the other direction perpendicular to the first cuts. You should have a crosshatch pattern when finished.

3. 3

   Mix the slices of kidney with the rest of the ingredients for the marinade.

4. 4

   In a wok, heat the oil to 350u00b0F for deep frying. Add a few slices of kidney at a time so as not to cool down the oil. Deep-fry for 40 seconds to 1 1/2 minutes, depending on the size of your slices. Serve immediately while the slices are hot and crispy.

* Per serving · 4 servings · Values may vary.

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