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Mixed Grill

4 slices lamb’s liver

4 lamb’s kidneys

40 g (1 ½ ozs) lard

salt and black pepper to taste

4 tomatoes, halved

8 large mushrooms

Skin and core the kidneys and halve them lengthways.

Line a grill pan with foil and melt the lard and spread in it. Put the liver in the middle of the pan surrounded with the kidneys. Brush with lard.

Grill under a medium heat until the liver and kidneys change colour (approx 3 mins), and turn them over. Sprinkle with salt and pepper to taste.

Arrange the tomatoes and mushrooms around the kidneys, with the cut sides of tomatoes and caps of mushrooms uppermost. Sprinkle them with salt and pepper and brush with fat.

Grill for a further 5 minutes and serve hot.

Serves 4

Carbohydrate: 3 grams per portion

Note: Be careful not to overcook the liver or it will be like leather



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Last updated 23 January 2009

Disclaimer: The Diabetes Diet website should be used to support rather than replace medical advice advocated by physicians.


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