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Grilled lamb’s kidneys
Riñones de cordero lechal plancha
Preparation info
- For
6
Tapas - Difficulty
Easy
Appears in
By Fiona Dunlop
Published 2002
This is a classic case of the simpler a dish, the better it tastes. Buy the best quality lamb kidneys from your butcher, toss them in the frying pan and help to bring them back into fashion in succulent style.
Ingredients
500 g ⅛ lb - salt and white pepper to taste
Method
- Place the kidneys, cut-side-down, splash with lemon juice before serving.
- Season with salt and pepper and on a hot griddle and cook until golden. Turn, coat the kidneys protectively with their own fat, and continue to cook them slowly for about 10 minutes.