Broiled Lamb Kidneys with Zesty Sauce

Recipe By:
Arianaa
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  • Total Time 50 min Ico-add
  • Yield 4 Servings
  • Level Easy

In some parts of the world broiled lamb kidneys are a Sunday dinner favorite. The zesty sauce in this delicious recipe is made up of left over marinade and broiling sauce.
 

Ingredients

  • 8 lamb kidneys
  • 1/2 cup olive oil
  • Salt and black pepper to taste
  • 1 teaspoon fresh thyme
  • 1/2 teaspoon dry mustard
  • 4 tablespoons butter
  • Tabasco sauce to taste
  • 1 tablespoon worcestershire sauce
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons lemon juice
  • 1 tablespoon corn starch
  • 2 tablespoons cold water, more or less as needed
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Directions

  1. 1. Combine the olive oil, salt, black pepper, thyme and dry mustard; mix well.
  2. 2. Remove the skin and fat from the kidneys. Cut them in half, insert wooden skewers for easy handling and marinate them in the olive oil mixture for at least half an hour.
  3. 3. Melt the butter and combine it with Tabasco sauce, worcestershire sauce, cayenne pepper and lemon juice.
  4. 4. Preheat the broiler. Cook the kidneys for about five minutes; turn them and brush with the melted butter mixture. Broil for three more minutes, brush again with butter mixture and remove from heat.
  5. 5. In a sauce pan combine the pan drippings with any leftover marinade and butter sauce. Bring to a gentle boil.
  6. 6. Meanwhile, combine the corn starch with just enough cold water to liquify it. Mix the corn starch slurry into the boiling sauce, stirring constantly. When it thickens to the desired consistency remove the pan from the heat.
  7. 7. Serve the kidneys with the sauce poured over them, toast on the side and a green salad.