Brochette of Lamb’s Kidneys


Get the butcher to cut the kidneys open. At home thread them onto a skewer in such a way that they do not curl up when cooking.

Heat some butter to smoking point in a pan. Put in the kidneys. Brown them for four minutes on one side. Turn them. Cook for four minutes. Salt. Serve sprinkled with a little chopped parsley. Fried potatoes are the classic accompaniment.