Lamb Kidneys With Tomatoes
|French mustard||2 Teaspoon|
|Barbecue sauce||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Dry white wine||1 Cup (16 tbs)|
|Chopped parsley||1 Tablespoon|
Cut kidneys in half lengthwise.
Remove hard core and any fat and sinew; rinse kidneys well, pat dry.
Marinate kidneys in mustard, barbecue sauce, garlic and wine covered for several hours or refrigerated overnight.
Cut tomatoes in half, barbecue quickly on both sides.
Barbecue kidneys until just tender, turning once.
Serve kidneys on top of tomatoes, sprinkle with parsley.