Lamb’s kidneys still in their suet should not be a problem for your butcher to arrange. If there are large amounts of suet, trim it down but try not to expose the actual kidney. I think two kidneys per person.
Firstly, I hope you and yours had a great Thanksgiving (if you celebrated it).
Secondly, today marks the one year anniversary of this website. I just realized that one year was creeping up after seeing Hank celebrate his anniversary over at my favorite food blog. I started writing a list of all the amazing people I’ve talked to, and things I’ve done, but it ended up being way too long to post. I just want to say thank you to everyone. To my friends, my family, and people that are kind enough to read this site–I appreciate you all more than words can express.
Last weekend, I ended up driving to Dallas for two things–an amazing Veracruzan seafood feast with the good people at DallasFood.org. I met up with my friend Sharon Peters, “the human encyclopedia of Mexican cooking” and we made another pilgrimage to Zituna World Food Market in Richardson, TX. This time, I picked up enough lamb brains to finish off the last recipe for them, a leg of mutton–which is terribly tough to find, let me tell you–and these kidneys encased in suet.
I got a cast iron skillet nice and hot, and then added a very small amount of olive oil to the pan. As the first wisps of smoke rose up, I seasoned the kidneys heavily with salt and pepper, and dropped them in to brown. Once that was accomplished, I placed the pan into a hot oven for a few minutes.
After I removed the finished kidneys from the oven, I let them rest for a little bit. A few quick cuts, and I had finished the dish.
The kidney slices were salty and crispy on the outside, with a lovely melting middle with the meaty kidney at the core. The kidney itself tasted strongly of lamb, with no real flavor of urea to speak of. This would make a very nice starter, or with more kidneys a light lunch. This is a wonderfully simple and delicious recipe, and I look forward to making it again.