A Weekday Menu Recipe

Grilled Lambs' Kidneys     HT  MC  20mins 

Serves 4     Hot Offal Main Course Gluten Wheat Dairy Free Eggless

Ingredients
12 - 16 Lambs' Kidneys
Salt and Pepper
Olive Oil
2 teasp Mustard (check ingredients)

Instructions

1. Preheat the grill to hot and line the grill pan with aluminium foil. Wash the kidneys then remove the skins and cut each kidney lengthways without cutting all the way through.

2. Remove the cores, open the kidneys out flat then lay them, cut sides down in the lined grill pan.

3. Brush the top of each kidney with oil, season with salt and pepper and grill 7.5cm/3 inches away from the heat source, for 3 minutes.

4. Reduce the heat, turn the kidneys over, smear each with a little mustard and continue to cook for a further 5 minutes. Serve immediately.

Serving Suggestions :

More Offal  Recipes   |  Types of Offal 

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