Skewered Lamb Kidneys
|Lamb kidneys||8 1⁄4 Pound, each split almost in half along its outer curve and pressed flat (fat and membrane removed)|
|Parsley||1⁄4 Cup (4 tbs), chopped (fresh)|
|Butter||8 Tablespoon, softened|
|Lemon juice||3 Tablespoon (fresh)|
Beat the parsley into the butter and divide the mixture into eight portions.
Set them aside.
Thread the flattened kidneys crosswise onto four skewers, opening out the halves so that the kidneys look like open shells.
Sprinkle them with salt and pepper and place them cut side down on a broiling pan.
Broil them under a preheated broiler for two minutes, then turn and broil them until the juices run.
Take the kidneys off the skewers.
Place a portion of the parsley butter between the cut halves of each kidney, sprinkle the kidneys with the lemon juice and serve them.