C – My parents made me try eating everything they served.
I couldn’t say no. Some things were good and some things were not. This has really given me an advantage in the food world. I am willing to try anything at least once. It makes me understand and get to know the good things that most people aren’t willing to try.
So when Luke asked for the kidney, liver and heart from farmer, I was happy. Why waste such good things? They were going to throw it away anyway. Why not eat it?
It’s good for you, my parents said. They also believe in not wasting anything. I think they even made kidneys. A rare delicacy to eat back then. My brothers and I would fight for them. Nowadays, you can’t even find liver and kidneys in some packaged chickens in the grocery store. They just don’t package them. Actually, it’s really rare to get any type of kidneys from the market. I was so excited to try this.
When Luke suggested we grill the kidneys, I was a bit reluctant. But, I couldn’t question him too much. He’s probably done it before. If you overcook kidneys, they can be a bit chewy. The faster you cook them the better. Or, cook them really long until tender. You can get the same results. He grilled them over high, direct heat and checked to see if they were firm enough to be done. You don’t want kidneys to be hard as a rock. They will turn chewy and become hard to eat.
Luke cooked them perfectly. It made a great appetizer for us. It wasn’t too chewy. Kidneys can taste a bit weird if you are not used to the profile. Since lamb has a gamey quality, the kidneys had a bit of a lamb after taste. But, there wasn’t much gaminess to it. I think it was because this lamb was so fresh. Older lamb is known to be a bit more gamey.
| Grilled Lamb Kidneys with Mint Salsa Verde and Purslane |
- 2 lamb kidneys
- Salt and pepper
- 1 Tbsp grapeseed oil
- 1 Tbsp minced shallot
- 3 springs purslane
- 2 Tbsp mint salsa verde
- Salt and pepper kidney.
- Place on a hot grill. Grill until grill marks show and kidneys are firm but not hard.
- Move to cooler side of the grill for about 2 minutes. Just to make sure it is completely done.
- Take off grill, let rest for about 5 minutes.
- In a saute pan on medium high heat, place oil. Add shallot and saute for about 1 minute until soft and starting to turn golden brown.
- Add purslane. Saute for 1 minute until soft. Add salt and pepper.
- Remove from heat and place on serving platter.
- Slice kidneys thinly on a bias.
- Place on top of purslane.
- Top with mint salsa verde.
- Serve.
- Enjoy!
I loved this paired with the mint salsa verde we made earlier in the week. It made it a fun appetizer to have.
Great idea for grilling lamb kidneys, Luke.