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Breakfast Ideas and Recipes
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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