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Ingredients: 225g/8oz Boned Sirloin Steak 225g/8oz Boned Leg of Lamb 225g/8oz Lambs' Kidneys 4 tbsp Olive Oil 4 tbsp Lemon Juice 1 Garlic Clove, finely chopped 1 level teasp Dried Thyme 1/2 teasp Dried Sage 8 Mushrooms 8 Button Onions, parboiled
Instructions 1. Cut the beef and lamb in to 25mm/l inch cubes. Cut the kidneys in half, skin them, remove the cores and cut each half into 4 pieces. Place the pieces of meat in a large shallow dish.
2. Mix together the olive oil, lemon juice, finely chopped garlic and herbs and pour over the meat. Leave in a cool place for 1 hour to marinate, turning the meat occasionally. 3. Heat the grill to medium-high. Meanwhile, remove the rack from the grill pan and line the pan with foil. Thread the pieces of meat on to 4 greased metal skewers, with the mushroom caps and parboiled onions in between. 3. Lay the skewers across the prepared grill pan. Grill about 7. 5cm/3 in from the heat, basting with the marinade and turning meat from time to time, for about 20 minutes or until the meat is cooked.
More Lamb Recipes | General Lamb Preparation & Cooking Times | Lamb Cuts | More English Recipes
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