Devilled Lamb Kidneys on Toast with Madeira and Parsley

Why You’ll Love This Recipe

• Classic British comfort: bold, savory “devilled” sauce over crisp toast in under 30 minutes.
• Perfectly cooked kidneys: quick sear keeps them tender and rosy, never rubbery.
• Punchy pantry flavors: mustard, Worcestershire, cayenne, and Madeira make a glossy, restaurant-quality sauce.
• Great for breakfast, brunch, or a speedy supper with a salad or sautéed greens.

Grocery List

• Produce: Flat-leaf parsley
• Dairy: Unsalted butter
• Pantry: Kosher salt, black pepper, cayenne pepper, English (or Dijon) mustard, Worcestershire sauce, Madeira wine, neutral oil, crusty bread

Full Ingredients

For the kidneys and sauce

• 350 g lamb kidneys (6–8 small), split and trimmed of the white core
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp cayenne pepper, plus a pinch to finish
• 2 tbsp unsalted butter, divided
• 1 tsp neutral oil (sunflower, canola, or grapeseed)
• 3 tbsp Madeira wine (45 ml)
• 1 tbsp English mustard (or Dijon for milder heat)
• 2 tsp Worcestershire sauce
• 1–2 tsp water, as needed to loosen the sauce

For serving

• 2 thick slices crusty country bread or sourdough, toasted
• 2 tbsp flat-leaf parsley, finely chopped

Step-by-Step Instructions

Step 1: Trim and dry the kidneys

Using a sharp knife, split each kidney lengthwise to expose the center. Carefully cut away the white core and any connective tissue or membranes. Rinse briefly under cold water, then pat thoroughly dry with paper towels—dry kidneys sear better and won’t steam.

Step 2: Season and preheat the pan

Season the kidneys all over with the salt, black pepper, and cayenne. Place a heavy 25–28 cm skillet over medium-high heat until hot (about 2–3 minutes; the pan should be shimmering hot). Add 1 tbsp butter and the oil; when the butter foams vigorously, you’re ready to sear.

Step 3: Sear the kidneys fast

Add the kidneys in a single layer without crowding. Sear 45–60 seconds per side until well browned but still pink inside. Do not overcook. Transfer to a warm plate and tent loosely. Target an internal temperature of 60–63°C (140–145°F) for tender results.

Step 4: Deglaze with Madeira

Take the pan off the heat for a few seconds, then pour in the Madeira. Return to medium-high heat and boil, scraping up browned bits, for 60–90 seconds until reduced by about half and slightly syrupy. This concentrates the wine and pan juices for a glossy, flavorful base.

Step 5: Build the “devilled” sauce

Whisk in the mustard and Worcestershire. If the sauce looks too tight, add 1–2 tsp water to loosen. Reduce heat to medium-low and swirl in the remaining 1 tbsp butter until the sauce is shiny and emulsified. Taste and adjust with a pinch more salt or cayenne if you like it hotter.

Step 6: Return kidneys to finish

Tip any resting juices from the plate back into the pan, add the kidneys, and toss for 30–45 seconds to coat and just heat through. They should remain lightly pink in the center and very tender. Stir through most of the parsley, reserving a little for garnish.

Step 7: Toast, plate, and serve

While the sauce reduces, toast the bread until crisp and golden. Place a slice on each warm plate. Spoon the kidneys and plenty of sauce over the toast, scatter with the remaining parsley, and finish with a light pinch of cayenne. Serve at once while hot and glistening.

Pro Tips

• Trim thoroughly: removing every bit of the white core and membrane is key to tenderness.
• Dry equals brown: moisture prevents searing. Pat the kidneys very dry before seasoning.
• High heat, short time: aim for a fast sear to keep the centers rosy; overcooking makes them firm.
• Reduce the Madeira enough: 60–90 seconds gets you a syrupy base so the sauce clings to the kidneys and toast.
• Warm plates and hot toast: temperature matters for this quick dish—serve immediately for best texture.

Variations

• Creamy devilled kidneys: swirl in 2–3 tbsp double cream after the mustard and Worcestershire for a silkier sauce.
• Mushroom and bacon: crisp 2 rashers streaky bacon and sauté 75 g sliced mushrooms before deglazing for a smoky, earthy twist.
• Swap the wine: Marsala, medium sherry, or ruby port work well in place of Madeira; reduce to the same syrupy consistency.

Storage & Make-Ahead

Kidneys are best cooked and eaten immediately. You can trim and dry them up to 6 hours ahead; keep covered and refrigerated. Leftovers will keep 1 day in the fridge—reheat gently in a skillet over medium-low heat for 30–60 seconds with a splash of water to loosen the sauce. Freezing is not recommended, as texture will suffer.

Nutrition (per serving)

Approximate: 490 calories; 30 g protein; 38 g carbohydrates; 21 g fat; 4 g saturated fat; 2 g fiber; 900 mg sodium. Values will vary based on bread and exact ingredients.