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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
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

  1. lamb kidneysthick-cut bread slicefine saltblack pepper
    Toast the bread lightly and set aside. Season the kidneys with salt and black pepper.
  2. 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.
  3. onionunsalted butterDijon mustardWorcestershire sauce
    Stir in the Worcestershire sauce and Dijon mustard. Add the butter and let it melt into the onions.
  4. 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.
  5. lemon juice
    Squeeze in lemon juice and toss everything together for 15-20 seconds.
  6. lamb kidneysonion
    Pile the onion and kidney mixture onto the toast and serve immediately.

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