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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 :

Accompaniments

Green Beans in Tomato Sauce,   Minted Potatoes

Dessert

Layered Nectarine Cheesecakes

 

 

More Offal  Recipes   |  Types of Offal 

 

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Key techniques required to make this recipe

 

Chop to To cut into pieces of approximately the same size.
Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

 

Freezing/Make ahead

Not suitable

 

Tips, Options and Substitutions

xxx

Main equipment required to make this Recipe

 

Chopping Knife

Saucepan

Wooden or Plastic Spoon

 

Related Recipes and Information

More Offal  Recipes   

Types of Offal 

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