Brochettes de Nice

Lamb Heart and Kidney Skewered with Vegetables

Preparation info

  • Difficulty

    Easy

  • For

    6

    People

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

Lamb kidneys are not difficult to find, but hearts may have to be specially ordered at your butcher’s. Both kidney and heart freeze well. This recipe also works well with shoulder of lamb but it won’t be as interesting.

Serve with Pommes de Terre à l’Ail, Riz aux Herbes, Tomates Provençale, and a green tossed salad.

Ingredients

  • 6 lamb kidneys, cut in 2-inch cubes
  • 3 lamb hearts, cut in 2-inch cubes
  • ½ cup lean salt pork, cut in 1-inch rectangles
  • 6 tiny white onions, peeled and cut in half
  • 24 mushroom caps, unpeeled (save the stems for other use)
  • 6 very firm tomatoes, quartered
  • 3 large green bell peppers, cut in 2-inch cubes
  • 3 teaspoons rosemary
  • 2 teaspoons thyme
  • salt
  • freshly ground black pepper
  • 3 tablespoons olive oil
  • 12 sprigs fresh rosemary (if available)

Method

Place the kidneys, hearts, salt pork, and vegetables in a large bowl and sprinkle with rosemary, thyme, salt, pepper, and olive oil. Marinate for at least 1 hour. If kept for several hours, cover with plastic wrap and refrigerate until ready to cook.

Preheat the broiler.

Using flat skewers (two for each brochette, to make sure the ingredients are securely held), string the brochettes, alternating meat and vegetables and placing sprigs of fresh rosemary in between if you have some. Preferably start and end with an onion half or a piece of green pepper. Place brochettes over a deep pan and broil for 5 minutes. Baste, turn on the other side, and broil for 15 minutes. Check the tenderness of the heart and kidney by piercing them with a fork, and cook for 5 minutes more if necessary.

Remove the brochettes from the broiler. Pour the wine into the pan and scrape up the coagulated juices with a spoon. Pour into a saucepan and heat on top of the stove for 2 minutes. Put the brochettes on a bed of watercress or parsley or on a bed of Riz aux Herbes and pour the juices over them. Sprinkle with salt and pepper just before serving.