Lamb kidneys—and offal in general—are often overlooked and usually discarded, but they are very delicious if not overcooked. That’s why I like to grill them along with mushrooms, topped with a savory, anchovy paste and sriracha compound butter.

Grilled Lamb Kidney with Anchovy Butter

Category

Category name

Serves

4

Ingredients

  • 1 ½ pounds lamb kidneys, silver skin and excess fat removed
  • 3 large mushrooms, cut in half horizontally
  • Fine sea salt
  • Freshly ground black pepper
  • Peanut oil
  • 1 ½ tablespoons unsalted butter, softened
  • 2 teaspoons anchovy paste
  • ¼ teaspoon sriracha
  • Chopped flat-leaf parsley

Method

  1. If using a larger kidney, cut the kidney halfway through at its midpoint until you reach the sinew, then slide the knife along the top of it, and remove that piece. Repeat on the other side. Turn the kidney over, and again, starting at the midpoint, slice through until you reach the sinew, slide the knife along the top, and remove that piece. Repeat on the other side. You will have 4 pieces.
  2. To butterfly the smaller kidneys, starting at the rounded side, cut each horizontally, stopping about ½-inch from the other side. Open, cut-side up and, using scissors, trim away the sinew.
  3. Heat a grill pan over medium-high to high heat.
  4. Season the kidneys and the mushrooms on both sides with salt and pepper and drizzle with the peanut oil. Place the mushrooms cut-side down on the pan until beginning to brown, 2 to 3 minutes, then add the kidneys, cut side down and grill for 1 ½ minutes on each side.
  5. In a small bowl combine the butter, anchovy paste, and sriracha.
  6. Remove the mushrooms and kidneys to a serving plate. Let the kidneys rest for 4 to 5 minutes. Top with the anchovy butter, sprinkle with parsley, and serve.