Lamb Kidneys and Sweetbreads with Harissa
I love kidneys, for some reason you don't see them on menus these days, unless there teamed up with beef in a pie, nothing wrong with that, but you can be more adventurous with them, in this recipe I've paired them up with sweetbreads, lamb sweet breads, sweetbreads have become very fashionable amongst the cheffy fraternity, cheffed up to the max in a multitude of different guises, but I think this recipe keeps the two main ingredients the star
I'm going to serve the skewers with some homemade harissa, you can get this in jars in the supermarket, but why would you when it's a doddle to make your own?
The recipe will serve 4 people
SHOPPING LIST
6 lamb kidneys
6 lamb sweetbreads
4 really woody stems of rosemary
4 crushed cloves of garlic
A good splash of olive oil
FOR THE HARRISA
4 teaspoon of coriander seeds
4 teaspoon of caraway seeds
2 teaspoon of cumin seeds
6 large red chilli chopped ( leave the seeds in! I'm watching!)
6 cloves garlic chopped
1 small jar of piquillo peppers (you can get them in a supermarket)
Good splash of olive oil
METHOD