Grilled Lamb Kidneys
|Lamb kidneys||4 Pound, fat and membrane removed, split open (Four 1/4 Pound Each Pieces)|
|Vegetable oil||3 Tablespoon|
|Herb butter||1 Tablespoon|
|Unsalted butter||7 Tablespoon, softened|
|Chopped fresh chervil||1 Tablespoon|
|Chopped fresh parsley||1 Teaspoon|
|Lemon juice||2 Tablespoon|
To make the herb butter, mix the butter with the chervil, parsley, lemon juice, salt and pepper.
Divide the butter into four portions and chill them.
Thread the kidneys onto two skewers.
Season the kidneys with salt and pepper and brush them on both sides with the oil.
Broil them about 3 inches [8 cm.] from the heat source under a preheated broiler for about three minutes on each side.
Place them on a serving dish and top each kidney with a piece of the herb butter.
Calories 770 Calories from Fat 418
% Daily Value*
Total Fat 47 g72.5%
Saturated Fat 19.1 g95.6%
Trans Fat 0.5 g
Cholesterol 1921.8 mg640.6%
Sodium 935.4 mg39%
Total Carbohydrates 4 g1.3%
Dietary Fiber 0.5 g2%
Sugars 0.2 g
Protein 80 g160.2%
Vitamin A 146.7% Vitamin C 82.8%
Calcium 11.8% Iron 123%
*Based on a 2000 Calorie diet