Grilled Lamb Kidneys
8 servings
30 minutes
Grilled lamb kidneys are a refined dish of French cuisine, valued for their tenderness and rich flavor. Historically, kidneys have been part of traditional French gastronomy, especially in regional cuisines where offal is appreciated. Soaking in lemon juice makes them tenderer, while rosemary and anchovies add a rich aroma. Grilling gives an appetizing crust while keeping the juiciness inside. This dish pairs perfectly with a glass of red wine and is served in the best bistros of Paris, where the balance of flavors is cherished. Ideal for gourmets seeking new culinary experiences.
1
In a small bowl, place the chopped anchovies and squeeze the juice of one lemon. Tear the rosemary leaves from the stems and chop them, adding two tablespoons of rosemary to the anchovies and setting the rest aside.
- Anchovy fillet: 8 pieces
- Lemon: 2 pieces
- Rosemary: 4 stems
2
Soak the kidneys (for a couple of hours in water with lemon juice and salt), cut them in half, and skewer them on wooden sticks. Sprinkle with remaining rosemary, drizzle with olive oil, and refrigerate for an hour.
- Lemon: 2 pieces
- Lamb kidneys: 12 pieces
- Rosemary: 4 stems
- Olive oil: 100 ml
- Coarse salt: to taste
3
Preheat the grill, season the kidneys with salt and pepper. Grill for three minutes on one side and two on the other, then place on a plate. Serve immediately drizzled with a sauce made of olive oil mixed with rosemary and anchovies.
- Coarse salt: to taste
- Ground black pepper: to taste
- Olive oil: 100 ml
- Rosemary: 4 stems
- Anchovy fillet: 8 pieces
