1 Flour, for dredging (approximately 2 tablespoons / 15 g)
2 cup (160 ml) boiling water or hot brown stock
1 Optional: lemon juice, onion juice, or Madeira wine, to taste
Instructions
1. Trim and slice the 6 lamb's kidneys: remove the outer membrane and any visible fat or sinew (this is the 'paring' step), then cut each kidney into slices approximately 1/4 inch (6 mm) thick. Season the slices on both sides with salt and black pepper.
2. Melt 2 tablespoons (30 g) butter in a 10-inch (25 cm) cast-iron skillet or heavy saute pan over medium-high heat until the foam subsides and the butter begins to smell nutty — this indicates the pan is hot enough.
3. Add the seasoned kidney slices to the pan and cook for 5 minutes, turning once halfway through, until lightly browned on the exterior but still showing some give when pressed. Do not crowd the pan; work in batches if necessary.
4. Dredge the kidneys thoroughly with flour directly in the pan, turning the slices so all surfaces are coated. This technique — stirring a fat-and-flour mixture in the pan — functions as an in-pan roux and will thicken the sauce.
5. Add 2/3 cup (160 ml) boiling water or hot brown stock, stirring to lift any browned bits from the pan bottom (deglazing: dissolving caramelized drippings into the liquid to build flavor). The sauce should begin to thicken within 1 minute.
6. Cook for an additional 5 minutes at a steady simmer, until the sauce is glossy and coats the back of a spoon and the kidneys are cooked through — an internal temperature of 160°F (71°C). Taste and adjust salt and pepper as needed.
7. If desired, stir in a small amount of lemon juice, onion juice, or Madeira wine just before serving, to taste. Serve immediately.
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