Grilled Lamb Kidneys Recipe
Here’s a simple recipe for grilled lamb kidneys:
- 4 lamb kidneys, cleaned and trimmed
- 2 cloves of garlic, minced
- 2 tablespoons of olive oil
- 1 tablespoon of fresh rosemary, minced
- Salt and pepper to taste
- Lemon wedges for serving
- Prepare the lamb kidneys by rinsing them under cold water and patting them dry with paper towels. Trim off any excess fat or connective tissue.
- In a small bowl, combine minced garlic, olive oil, minced rosemary, salt, and pepper to create a marinade.
- Place the lamb kidneys in a shallow dish and coat them with the marinade, ensuring they are evenly coated. Let them marinate for about 30 minutes at room temperature, or refrigerate for longer if desired.
- Preheat your grill to medium-high heat.
- Remove the lamb kidneys from the marinade and thread them onto skewers, if desired, for easier grilling.
- Place the lamb kidneys on the preheated grill and cook for about 3-4 minutes per side or until they are cooked to your desired level of doneness. Be careful not to overcook them, as they can become tough.
- Remove the grilled lamb kidneys from the grill and let them rest for a few minutes before serving.
- Serve the grilled lamb kidneys with lemon wedges on the side for a burst of freshness and acidity.
Enjoy your delicious and flavorful grilled lamb kidneys! Serve them as a main course or as part of a larger meal with your favorite side dishes.