Photo: Marina Oliphant
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Ingredients
- 4 lamb kidneys, skinned
- 8 lamb chops or cutlets
- 4 lamb sausages, like merguez
- 2 eggplants, sliced
- 2 tbsp olive oil, for grilling
- 2 tbsp lemon juice
- 1 tsp grated lemon zest
- 1 garlic clove, crushed
- 2 tbsp parsley, finely chopped
- 1 tbsp salted capers, rinsed
- Sea salt and pepper
- 4 tbsp extra-virgin olive oil
- 100g baby spinach leaves, washed
- 1 lemon, quartered
Method
Heat a cast-iron grill or barbecue and lightly oil. Cut the kidneys in half and core. Season the kidneys, chops, sausages and eggplant and brush with olive oil. Grill on one side until well coloured, turn to cook the other side, removing each from the grill as soon as it is cooked to your liking.
To make the dressing, whisk the olive oil, lemon juice, zest, garlic, parsley, capers, salt and pepper to combine. Arrange the baby spinach, chops, sausages, kidneys and eggplant on serving plates and add a swirl of dressing. Serve with lemon wedges.
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