Mixed Grill Recipe
Ingredients
6 lamb kidneys
6 lamb loin or rib chops, 1 inch thick
6 pork sausage links
1 teaspoon salt
6 tomato slices, 1/2 inch thick
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil leaves
6 large fresh mushroom caps, washed and trimmed
1 tablespoon butter or margarine, melted
Directions
Wash kidneys; split each in half.
Remove membrane, hard parts and white veins.
Arrange kidneys, lamb chops and sausages on rack in broiler pan.
Set oven control at broil and/or 550°.
Broil 3 inches from heat 7 minutes.
Season chops and kidneys with 1 teaspoon salt; turn meats.
Place tomato slices on rack.
Mix 1/2 teaspoon salt, the pepper and basil leaves; sprinkle on tomatoes.
Place mushroom caps rounded side up on rack; brush with butter.
Broil 5 minutes, brushing mushrooms with butter once during broiling.
Season chops and kidneys with salt.
To serve, arrange a chop, kidney, sausage link, mushroom cap and tomato slice on each plate.
Carrots Bouillon (page 60) and Best Tossed Salad add just the right color accents.
Remove membrane, hard parts and white veins.
Arrange kidneys, lamb chops and sausages on rack in broiler pan.
Set oven control at broil and/or 550°.
Broil 3 inches from heat 7 minutes.
Season chops and kidneys with 1 teaspoon salt; turn meats.
Place tomato slices on rack.
Mix 1/2 teaspoon salt, the pepper and basil leaves; sprinkle on tomatoes.
Place mushroom caps rounded side up on rack; brush with butter.
Broil 5 minutes, brushing mushrooms with butter once during broiling.
Season chops and kidneys with salt.
To serve, arrange a chop, kidney, sausage link, mushroom cap and tomato slice on each plate.
Carrots Bouillon (page 60) and Best Tossed Salad add just the right color accents.
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