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Lamb Kidneys

American.Kitchen's picture
Ingredients
  Lamb kidneys 8
  Butter 5 Milliliter (1 Tablespoon)
  Shallots 3 , chopped
  Chopped parsley 15 Milliliter (1 Tablespoon)
  Dry white wine 125 Milliliter (1/2 Cup)
  Tomato paste 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Pepper To Taste
Directions

Preheat barbecue at HIGH.
Remove fat from kidneys, rinse in water and slice in half; set aside.
Heat butter in saucepan over medium heat.
Add shallots and cook 2 minutes.
Stir in parsley and wine; bring to boil.
Continue cooking 3 minutes.
Remove saucepan from stove and stir in tomato paste.
Let cool slightly.
Brush mixture over kidneys and place them on hot grill.
Cook 4 to 5 minutes each side, basting often.
Season to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Barbecue
Interest: 
Everyday

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