british

Seared Lamb Kidneys on Mustard Toast with Caramelized Onions

This dish pairs lamb kidneys, trimmed and halved with onion, thinly sliced, Dijon mustard and thick-cut bread slice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Medium

Balanced High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

33 g Carbohydrates

46 g Fat

4 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

127g lamb kidneys, trimmed and halved 324 kcal
46g thick-cut bread slice 122 kcal
92g onion, thinly sliced 37 kcal
14g unsalted butter 100 kcal
6g rapeseed oil 53 kcal
7g Dijon mustard 5 kcal
6g Worcestershire sauce 5 kcal
6g lemon juice 2 kcal
1g fine salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

lamb kidneysthick-cut bread slicefine saltblack pepper
Toast the bread lightly and set aside. Season the kidneys with salt and black pepper.
onionrapeseed oil
Heat the oil in a frying pan over medium-high heat. Add the onion and cook 6-8 minutes until soft and deep golden, stirring often.
onionunsalted butterDijon mustardWorcestershire sauce
Stir in the Worcestershire sauce and Dijon mustard. Add the butter and let it melt into the onions.
lamb kidneysonion
Push the onions to one side of the pan. Add the kidneys and sear 2 minutes, then turn and cook 1-2 minutes more until browned but still slightly pink inside.
lemon juice
Squeeze in lemon juice and toss everything together for 15-20 seconds.
lamb kidneysonion
Pile the onion and kidney mixture onto the toast and serve immediately.