Brochettes de Rognons d’Agneau

Skewered Lambs Kidneys

Preparation info

  • 6

    • Difficulty

      Easy

Appears in

A Table in Provence

A Table in Provence

By Leslie Forbes

Published 1987

  • About

Although, rabbit is the Mas de Bouveau’s speciality, grilled lambs’ kidney are also served, a recipe as old as wood fires in Provence, years ago cooks either grilled the kidneys over vine wood or wrapped them in vine leavers before grilling.

Ingredients

  • 12 lambs’ kidneys
  • 1 ½ lb/700 g rolled spare rib or loin of pork, cut in ¾ in/2 cm c

Method

Remove transparent outer skin, then cut kidneys in ½ lengthwise & remove central core. Cut again to quarter each kidney. De seed peppers & cut them in 1 in/2.5 cm chunks. Mix together all ingredients except vine leaves, & marinate for several hours. Soak vine leaves in hot water 20 mins before grilling. Wrap Kidneys securely in vine leaves. Assemble 6 skewers, alternating meat &