Lamb Kidneys Recipe
Ingredients
| 8 lamb kidneys | ||
| Butter | 1 Tablespoon | |
| Shallots | 3 , chopped | |
| Parsley | 1 Tablespoon, chopped | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Tomato Paste | 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.
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.
Chef
