Lamb Variety Skewers

Brochettes d’Abats d’Agneau

Preparation info

  • Servings:

    4

    • Difficulty

      Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

Sweet onion sections and thin slices of zucchini may supplement the vegetables, and squares of bacon or thin squares of lean, parboiled salt pork, parboiled, pared, and pressed sweetbreads, liver, or cubes of lamb filet may add to the choice of meats. Beige-colored lambs’ kidneys are delicate in flavor; if dark reddish black, they tend to be strong. The lambs’ kidneys may be replaced by a veal kidney, membrane removed, split lengthwise, interior fat cut out, each half sliced crosswise into to 1-inch thicknesses. Sharpened rosemary branches, a tuft of leaves left at the unsharpened end, may replace metal skewers, affording much the prettiest and most appetizing presentation. A saffron and tomato pilaf is a perfect accompaniment.

Ingredients

    Method