I wasn't even sure what to expect when I brought home the package I had ordered from the butcher. What would lamb kidneys look like?
So, the first step is to wash them and put them in a bowl with vinegar and cold water for at least 30 minutes.
Here's what they looked like after 45 minutes:
Not much of an improvement in appearance.
Then they are sliced like mushrooms, discarding the whitish core. Saute them for a couple of minutes until they shed a dark red liquid you discard. Then you wash them again. EWWWWW
Drain and pat dry the slices and quickly cook them with oil, butter and onion. Finally add parsley, salt and pepper and serve with pan juices.
I REALLY, REALLY wanted to like them. I like liver a lot, so I thought I might have a chance, and sauteing anything with onion and parsley sounds good too. Brad and I each tried a bite. It wasn't horrible, in fact, they tasted a lot like liver... sort of. We ate a couple of bites and decided on ham and brie panini for dinner.
It seemed like a lot of prep to make the kidneys edible. Marcella says about the process, " By this device they extract and discard some of the liquid responsible for the sharpness that is sometimes an objectionable component of kidney flavor." If someone served me this dish, I would really think it was slightly odd flavored liver. I had a couple of liver dishes in the Veneto on our latest trip to Italy that I really enjoyed. I think I prefer liver to kidneys.