225 g (8 oz) boned shoulder of lamb
225 g (8 oz) boned sirloin
225 g (8 oz) fresh lambs' kidneys
60 ml (4 tbsp) olive oil, plus extra for greasing
60 ml (4 tbsp) lemon juice
1 garlic clove, finely chopped
2.5 ml (1/2 tsp) dried thyme
2.5 ml (1/2 tsp) dried sage
8 mushroom caps
8 small white onions, parboiled
rosemary sprigs, to garnish
lemon slices, to garnish
225 g (8 oz) boned sirloin
225 g (8 oz) fresh lambs' kidneys
60 ml (4 tbsp) olive oil, plus extra for greasing
60 ml (4 tbsp) lemon juice
1 garlic clove, finely chopped
2.5 ml (1/2 tsp) dried thyme
2.5 ml (1/2 tsp) dried sage
8 mushroom caps
8 small white onions, parboiled
rosemary sprigs, to garnish
lemon slices, to garnish
method
1. Cut the lamb and beef into 25 mm (1 in) cubes. Cut the kidneys in half, skin them and remove the cores; cut each half into 4 pieces. Place the pieces of meat in a large shallow dish. Mix together the olive oil, lemon juice, finely chopped garlic and herbs and pour over the meat. Leave in a cool place for 1 hour, turning occasionally.
2. Heat the grill to medium-high. Meanwhile, remove the grid from the grill pan and line the pan with aluminium foil. Thread the pieces of meat onto 4 greased metal skewers, alternating with the mushroom caps and parboiled onions.
3. Lay the skewers across the grill pan. Grill about 7.5 cm (3 in) from the heat, basting with the marinade and turning from time to time for about 20 minutes, until the meat is cooked. Garnish with rosemary and lemon and serve.
2. Heat the grill to medium-high. Meanwhile, remove the grid from the grill pan and line the pan with aluminium foil. Thread the pieces of meat onto 4 greased metal skewers, alternating with the mushroom caps and parboiled onions.
3. Lay the skewers across the grill pan. Grill about 7.5 cm (3 in) from the heat, basting with the marinade and turning from time to time for about 20 minutes, until the meat is cooked. Garnish with rosemary and lemon and serve.
serving amount
serves 4
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