Name: Brochettes de Rognons d’Agneau (Skewered Lambs Kidneys)
Yield: 6
Cuisine: France
Ingredients: enough vine leaves to wrap each kidney completely; 1 ½ lb/700 g rolled spare rib or loin of pork, cut in ¾ in/2 cm cubes; salt & pepper; 12 lambs’ kidneys; 6 shallots, peeled & halved; 2 red peppers; 2 green peppers; 1 large garlic clove, crushed; 4-5 tbsp/75 ml olive oil

Preparation info

Difficulty
Easy

Appears in

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 &