Brochettes de Rognons d’Agneau from A Table in Provence by Leslie Forbes
Although, rabbit is the Mas de Bouveau’s speciality, grilled lambs’ kidney are also served, a recipe as old as wood fires in Provence, years ago cooks either grilled the kidneys over vine wood or...
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Ingredients
- 2 red peppers
- 2 green peppers
- 6 shallots, peeled & halved
- 1 large garlic clove, crushed
- 12 lambs’ kidneys
- 1 ½ lb/700 g rolled spare rib or loin of pork, cut in ¾ in/2 cm cubes
- enough vine leaves to wrap each kidney completely
- salt
- pepper
- 4-5 tbsp/75 ml olive oil
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