We were given some pristine lamb kidneys from Alan at Grass Roots Meats. I enjoy kidneys with simple and focused flavors. I started by soaking the kidneys in salted milk. I then rinsed the milk off the kidneys and butterflied them to remove the veins. I then took some white miso and butter and sealed them in a bag. We poached the kidneys at 55 degrees C for an hour and then kissed them on the grill. We then sliced the kidneys into chunks and served them with a grilled eggplant-sesame puree, smoked grapes, Thai basil and raisin crisps.
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Writing and Photographs by Aki Kamozawa & H. Alexander Talbot
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Kidneys
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