Grilled Lamb Kidneys

(Adapted by Deborah Weinberger & Charles Hoyt from the Nero Wolfe Cookbook)

Ingredients Directions
  • 8 lamb kidneys
  • ½ cup olive oil
  • ½ tsp salt
  • ground fresh pepper
  • 1 tsp fresh thyme leaves
  • ½ tsp dry mustard
  • 1/8 tsp mace
  • 4 Tbs butter
  • dash Tabasco
  • 1 Tbs Worcestershire sauce
  • dash cayenne pepper
  • juice from one lemon

1. Remove skin and fat from kidneys, split, then marinate for at least thirty minutes in the oil, salt, pepper, thyme, mustard and mace.

2. Preheat broiler. Broil kidneys for five minutes (we put them on skewers for ease of handling). Turn kidneys and brush with a mixture of melted butter, Tabasco, Worcestershire sauce, cayenne pepper and lemon juice. Broil for three more minutes, brush again with butter mixture and remove to hot platter.

3. Make a sauce of pan drippings and remaining butter mixture, whisk to deglaze, then pour over the kidneys and serve. We like toast on the side and a green salad with this dish. A Sunday night favorite!

Return to Sheep's Creek Farm Lamb Recipes page.

© 1998 Ronald Florence
Last modified: Sat Jan 31 16:11:30 EST 1998