Skewered Lamb Kidneys

Name: Skewered Lamb Kidneys
Cuisine: French
Ingredients: ¼ cup olive oil; 12 large mushroom caps; 12 lamb kidneys, trimmed of membranes and ready to cook; Salt; Pepper from the mill; 1 cup fresh bread crumbs; ¼ teaspoon each chopped fresh oregano, basil, rosemary, mint, and lavender flowers; ¼ teaspoon each chopped fresh oregano, basil, rosemary, mint, and lavender flowers; ¼ teaspoon each chopped fresh oregano, basil, rosemary, mint, and lavender flowers; ¼ teaspoon each chopped fresh oregano, basil, rosemary, mint, and lavender flowers; ¼ teaspoon each chopped fresh oregano, basil, rosemary, mint, and lavender flowers

Preparation info

FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Ingredients

¼ cup olive oil
12 large mushroom caps
12 lamb kidneys, trimmed of membranes and read

Europe
France
Main course

Method

Heat the oil in a skillet over high heat. Sauté the mushrooms until they have lost all their moisture and it has evaporated. Cut the kidneys open but leave the halves attached. Alternating mushrooms and kidneys, thread 2 mushrooms and 2 kidneys on each of six skewers. Brush with a third of the oil in the skillet, season with salt and pepper, and sprinkle with the bread crumbs. Broil 4 inches aw