Lamb Kidneys en Brochette

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 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