Grilled Bacon and Kidney

You will need:

2 bacon rashers
2 lamb’s kidney
melted butter for grilling

1.       Tim rashers. Remove any fat from the kidneys, slice in two and snip out the core.

2.       Brush the kidneys with a little melted butter (skewering, if wished, to keep flat) and place under a moderately hot grill.  Grill 5 minutes each side.

3.       Towards end of cooking time add the bacon rashers and grill each side 1 minute. Serve both at once.