Grilled Kidneys

Preparation info

    • Difficulty

      Easy

Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About

Ingredients

  • 8 lamb’s kidneys
  • Salt and pepper
  • Butter, melted
  • Parsley, chopped

    Method

    Skin the kidneys and split them in half without quite detaching them. Fasten them flat on skewers and season lightly with salt and pepper. Brush over with melted butter and grill on both sides for five minutes. Place on buttered toast and pour over a little melted butter and chopped parsley.