Trio of American Lamb Featuring Lamb Rack, Liver, and Sweetbreads - Featured Recipe - CookingDistrict.com
Featured Recipes

Trio of American Lamb Featuring Lamb Rack, Liver, and Sweetbreads

Categories: Entrees, Lamb
Portions:
6
Step 1
1 American lamb rack
Remove excess fat from rack. Cut away all the meat and fat between the cutlet bones, scraping the bones clean.
Step 2
2 tsp Olive oil
Kosher salt to taste
Freshly ground pepper to taste
Heat oil in an ovenproof frying pan. Season the racks with salt and pepper. Place racks, bone side down, in pan. Fry for 1 minute. Turn and fry other side until browned.
Step 3
4 tbsp Dijon-style mustard
6 tbsp Bread crumbs
Fresh rosemary as needed
Flat-leaf parsley as needed
Curly parsley as needed
Season bread crumbs with the herbs. Brush the racks with mustard and then dip in herbed bread crumbs. Return racks to the pan then transfer to oven and roast at 450 F for 10 to 12 minutes.
Step 4
1 American lamb liver
6 American lamb sweetbreads • soaked in cold water
Seasoned flour as needed
2 tsp Oil
2 tsp Butter
Dust the liver and sweetbreads with seasoned flour. Heat the oil and butter in a large frying pan. Add the liver; fry for 2 to 3 minutes, either side. Dot with a little butter; reserve. Add the sweetbreads; fry until brown and crisp on the outside. Remove from the heat; let rest.
Step 5
4 cup Baby spinach
1 cup Peas • blanched
Wipe the frying pan that contained the liver clean. Toss in the spinach and peas. Stir and cook over a gentle heat until spinach is wilted. Divide the spinach and peas between four plates. Slice the rack into chops then arrange the chops on top of the spinach. Slice the liver and divide between plates.

Arrange the sweetbreads around plates.
Notes

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