My mom grew up in Dutchess County in the early 50s, when the area was still mostly farmland. Grandpa fancied himself a gentleman farmer, and he raised some sheep on the property. Mom sometimes named the lambs, but learned not to grow too attached because grandpa would inevitably slaughter them for food. Lamb kidneys and mushrooms definitely graced the family table a few times, and to this day lamb is my mom’s favorite meat.
If you can find high quality local lamb kidneys, here’s an offal good recipe from the farm. Serve with mashed potatoes or on egg noodles, with a salad.
Mushrooms and Lamb Kidneys
To serve 6
8 lamb kidneys (about 1 pound)
1 lb. white mushrooms
4 T. butter or olive oil
1 t. Worchester sauce
fresh chopped parsley
salt and pepper to taste
1 chopped onion
Slice the mushrooms about ¼ inch think and sauté in the butter until they are fairly well cooked.
Chop the onion and fry it up separately in more butter, then combine the onions and mushrooms. While they are cooking, slice the kidneys into ¼ inch slices, like the mushrooms.
Kidneys take about 5 minutes to cook, so have everything else ready when you add the kidneys (like mashed potatoes, salad, etc)
Add your kidneys and Worchester sauce to the mushrooms and onions and sauté for about 5 minutes until they loose any redness of color. Don’t overcook them or they will become tough. Add salt and pepper and fresh parsley to taste. Serve at once.
Note: The quality and freshness of the lamb kidneys is very important. Do not use mutton kidneys.