Mix the Worcestershire sauce, mustard,
lemon juice, tomato puree, cayenne pepper and salt together to make a
sauce. Melt the butter in a frying pan, add the
chopped shallot and cook, stirring occasionally, until it is softened
but not colored.
Stir the kidneys halves into the shallot
in the pan and cook over a medium-high heat for about 3 minutes on each
side. Pour the sauce over the kidneys and quickly stir so that they
become evenly coated. Serve the dish immediately, sprinkled with fresh
chopped parsley.
Serves 4
To remove the cores from the lamb's
kidneys, use sharp kitchen scissors, rather than a knife - you will find
that it is much easier to do so.
"Devilled" dishes are always hot and
spicy. If you have time, mix the spicy ingredients together in advance
to give the flavors time to mingle and mature.
