I’ve found a trusted source for lamb kidneys! My friend Laura McPherson recommended White Oak Pastures, a family owned farm with an online store, for a boneless pork loin roast I wanted for Thanksgiving. While browsing the store’s products, I found some lamb kidneys and thought, why not? Disappointingly, their products came frozen; I thought they would come fresh, packed in ice.
No chef, I was at first horrified by the grayish color I saw through the thawed transparent package. After un-enthusiastically opening the package, I realized that the gray was membrane and that I had never bought kidneys that were not cleaned and cut up into attractive slices by a butcher! Well, bless my heart 😀 My mother made kidneys all the time but apparently I only popped in for the eating part.
Lovely. Of course I had to clean out the little white bits but it wasn’t too bad. I cut the slices into bite sized pieces and added whatever I thought I’d like, including mushrooms.
This was excellent and I have another package in the freezer! I wonder if the company has calf’s liver?
Lamb Kidneys with Mushrooms
2 tbs butter
6-8 lamb kidneys, membrane removed, cleaned and cut into bite sized pieces
1 tbsp butter
2 shallots, thinly sliced vertically
1/2 bell pepper, diced small
1 tbsp butter
1 1/2 cup whole fresh mushrooms, sliced
1/2 cup Chinese cooking wine
Salt and pepper
Heat the butter in a large skillet on high until hot and bubbly. Add the kidneys and quickly saute on high until cooked medium rare. Remove the kidneys from the skillet, set aside and wipe out the skillet with a paper towel. Add a tablespoon of butter, the shallots, bell pepper and saute until the onion is soft.
Add another tablespoon of butter and the mushrooms. Saute the mushrooms until they begin to release their water, then add the wine and boil until the liquid is reduced by half. Season with salt and pepper. Stir in the cooked kidneys and heat for 1-2 minutes. Serve over rice.