Deviled Lamb'S Kidneys

• 8 lambs kidneys
• 2 2 tablespoons butter or 2 tablespoons oil
• 1 tablespoon onion, peeled and finely minced
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 tablespoon chutney
• 2 teaspoons lemon juice (fresh is best)
• 1/4 teaspoon prepared mustard (Dijon is very good)
• 1/2 cup beef stock
• 2 egg yolks
• soft white breadcrumb

1. Skin, core, and cut the kidneys in half length ways, then cut them into neat pieces.
2. Heat the lard, butter or oil in a small pan, add the onion, and cook gently until softened and translucent, but not browned.
3. Add the kidney pieces, salt, cayenne pepper, chutney, lemon juice, mustard, and stock.
4. Heat to boiling point, reduce the heat, cover the pan, and simmer gently for 15-20 minutes, until the kidney is cooked.
5. Cool slightly.
6. Beat the egg yolks lightly and stir them inches.
7. Sprinkle in enough breadcrumbs to make the mixture a soft consistency. Taste and re-season if required.
8. Serve on buttered toast or mashed potatoes.

lambs kidneys, butter, onion, salt, cayenne pepper, chutney, lemon juice, beef stock, egg yolks, white breadcrumb

Taken from www.food.com/recipe/deviled-lambs-kidneys-191070 (may not work)