Lamb kidneys with baby potatoes
Lovely lunch or dinner dish for lamb kidneys lovers.
Servings 4 people
- 400 gr Lamb kidneys
- 500 gr Baby potatoes
- 10 Spring onions
- 1 tsp Salt
- 2 tsp Mint
- 4 tbsp Olive oil
- 1 tsp Vinegar
Cut the lamb kidneys on half and soak in a mix of water and 1 tsp Vinegar for 24 h.
Wash baby potatoes and cut on half some of them if needed.
Cut the spring onions.
Put all products in the baking tray and add salt and mint. Stir well.
Bake in preheated to 180 C oven for 45 mins.
You can enjoy with white wine or beer.