6 double lamb chops, with the flaps still on
Freshly ground black pepper
6 lamb kidney, suet and vein removed
1 garlic clove, crushed
1 tbsp balsamic vinegar
1 tbsp dried oregano
1 tbsp coarsely ground black pepper
1 tbsp fresh thyme leaves
3 tbsp olive oil
Potato and Onion
500 g cooked potato, boiled, skin on, sliced into quarters
3 garlic cloves, skin removed crushed
3 red onions, sliced
1 bay leaf
½ bunch parsley
salt and pepper
Peel garlic, grate garlic, add olive oil, dried oregano, thyme into a large bowl to make marinade. Add lamb chops to bowl and marinate. Slice kidneys in half (long way). Wrap lamb chop around the kidney and place on large metal skewers. Sear meat on BBQ.
In a separate bowl marinate garlic, red onion, potatoes, balsamic vinegar and olive oil. Cook on BBQ on a rack.
Once vegetables are cooked, marinate again in balsamic vinegar and oil.
Slide meat off the skewers and serve with vegetables on a plate.