Herbed Lamb Kidneys In Rice Ring
|Butter/Margarine||3⁄4 Cup (12 tbs)|
|Garlic||1 Clove (5 gm), crushed|
|Fresh mushrooms||1⁄2 Pound, sliced lengthwise|
|Onion||1 Large, sliced|
|Lemon juice||4 Tablespoon|
|Crushed rosemary||1 Tablespoon|
|Lamb kidneys||12 , cut in half lengthwise and trimmed|
1. Heat butter in a large skillet. Add garlic, mushrooms, onion, salt, and pepper; cook until mushrooms and onion are lightly browned, stirring occasionally. Remove vegetables; keep warm.
2. Mix lemon juice and rosemary into butter remaining in skillet. Add kidneys and cook about 10 minutes, or until kidneys are tender but still slightly pink in center; turn frequently.
3. Return vegetables to the skillet and mix lightly with the kidneys. Spoon into center of rice ring.