If you have not had the opportunity to taste kidneys, you can experience their delicate texture and rich flavor with this easy recipe. Here are the huge health benefits for 100 grams of lamb kidney having only 137 calories:24 grams protein, 218 ug selenium, 12 mg iron, 4 mg zinc, 290 mg phosphorus, 178 mg potassium, vitamin B2 (riboflavin), 6 mg vitamin B3 (niacin), 81 mg vitamin B12, 455 units vitamin A.
- 1 lamb or veal kidney for each person
- 1 tablespoon butter or bacon fat or olive oil
- ¼ cup onion, sliced or chopped
- lemon wedge
Remove outer membranes. Slice each kidney in half lengthwise. Use kitchen scissors to remove white channels and fat. Rinse thoroughly, soak in a large pot of cold water 10 minutes, then rinse again. Dry on paper towels.
Saute kidney halves in fat 10 to 15 minutes, turning several times. Sprinkle with lemon. Serve on gluten-free toast topped with onion, or serve with a pasta, and Romaine Salad with Fresh Pears.