With Josie Bones just weeks away from opening, what better time to whet your appetite for crazy meat dishes washed down with awesome beers? So, as promised earlier, here’s the second of the recipes from Chris Badenoch’s new book The Entire Beast. Enjoy!
Lamb’s Kidneys in their own Suet
Serves 4
4 lamb's kidneys, suet on
Sea salt and freshly ground black pepper
Sourdough toast, to serve
1 tablespoon freshly chopped flat leaf parsley
“These make a great snack during an afternoon drinking session, served on some toasted sourdough bread and sprinkled with parsley. Make sure you ask your butcher to leave on the outer layer of fat (suet) around the kidneys (it's normally removed). You will generally have to order the kidneys this way, so plan ahead."
- Preheat the oven to 200°C. Line a baking tray with baking paper.
- Trim the kidneys of any excess fat – you want them covered in a layer approximately 1 cm thick.
- Place the kidneys on the baking tray and season generously with salt and pepper. Roast for 20 minutes. You will have beautiful pink and tender kidneys with melting crispy fat on the outside – perfection.
- Remove the kidneys from the oven, then cut them in half.
- Season to taste with salt and pepper and serve on toast, sprinkled with parsley.
Perfect beer match: American pale ale or a mild IPA
