Lamb Kidneys en Brochette

• 8-12 lamb kidneys
• 4-6 tablespoons melted butter
• salt and freshly ground black pepper

Split kidneys in half from rounded edge; remove thin outer skin; open them and run skewer through them to keep them open. Brush with melted butter; season with salt and freshly ground black pepper, and sprinkle generously with breadcrumbs. Grill in usual manner. Just before serving: place a knob of Garlic Butter on each kidney half. Garnish with grilled bacon and watercress. Serve with boiled n