Grilled Lamb Kidneys

⏳ Time

30 minutes + 4 hours

🥕 Ingredients

🍽️ Servings

Description

Boiled potatoes make a great side dish, which can be grilled and served with the same sauce as the kidneys, or simply with anchovy fillets.

Ingredients

Anchovy fillet - 8 pieces
Lemon - 2 pieces
Rosemary - 4 stalks
Ground Black Pepper - to taste
Lamb stomach - 12 pieces
Coarse Salt - to taste
Olive Oil - 3 fl oz

Step by Step guide

Step 1

In a small bowl, place the chopped anchovies and squeeze the juice of one lemon. Remove the leaves from the rosemary stems and chop them, adding two tablespoons of rosemary to the anchovies, while setting the remainder aside.

Step 2

Soak the kidneys in water with the juice of the second lemon and salt for a couple of hours. Then, cut them in half and thread them onto wooden skewers. Sprinkle with the remaining rosemary, drizzle with olive oil, and refrigerate for an hour.

Step 3

Preheat the grill, season the buds with salt and pepper. Grill for three minutes on one side and two minutes on the other, then transfer to a plate. Serve immediately, drizzled with a sauce made from olive oil mixed with rosemary and anchovies.