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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

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


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 :


Green Beans in Tomato Sauce,   Minted Potatoes


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


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon


Related Recipes and Information

More Offal  Recipes   

Types of Offal 

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