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Skewered Lamb Kidneys Recipe
|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)|
Calories 592 Calories from Fat 237
% Daily Value*
Total Fat 27 g41%
Saturated Fat 11.8 g58.8%
Trans Fat 0.5 g
Cholesterol 1955 mg
Sodium 903.7 mg37.7%
Total Carbohydrates 2 g0.7%
Dietary Fiber 0.09 g0.35%
Sugars 0.2 g
Protein 82 g163.2%
Vitamin A 141.4% Vitamin C 81.8%
Calcium 6.7% Iron 120.2%
*Based on a 2000 Calorie diet
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.