How
many it serves: 4
Preparation time:20 mins
Category : Offal
Type: Offal
Ingredients
- 1 large onion
- plain flour for dredging
- 450g/1lb lamb sweetbreads
- salt and freshly ground black pepper
- 2 tbsp unsalted butter or oil
- 750g/1½ lb lambs liver, sliced 1cm/½ thick
- For the lentils:
- 225g/8oz green or brown lentils
- 570ml/1 pintwater
- 2 tbsp onion, finely chopped
- 1 tbsp carrot, finely chopped
- 1 tbsp leek, finely chopped
- 1 bay leaf
- pinch of dried thyme
- 1 tsp salt
- 120ml/4fl oz vinaigrette dressing
Recipe Steps
- To prepare the lentils, wash them and put them in a pan with the water. Bring to the boil and simmer for 5 minutes, skimming the scum which comes to the surface
- Add the chopped vegetables, the bay leaf, thyme and salt. Simmer for 20 minutes then leave to cool to lukewarm.
- Stir in the vinaigrette.
- To prepare the onion, slice the large onion into very thin slices against the grain. Dredge lightly in flour and deep fry in hot oil for about 3 minutes or until crisp and golden.
- Drain on kitchen paper, season lightly with salt and keep in a warm place.
- To cook the liver and sweetbreads, put the sweetbreads in a pan with plenty of cold water. Bring to the boil and simmer gently for 5 minutes.
- Drain the sweetbreads and refresh them in cold water. Peel off any tough membranous tissue and meat which is attached to the sweetbreads.
- Slice each sweetbread in half lenghtways. Set aside.
- Season the pieces with salt and pepper and sauté the sweetbreads in a mixture of oil and butter. When they are brown and slightly crisp, remove from the pan and keep warm.
- Wipe the pan and add some fresh oil and butter.
- Season the liver and then dredge lightly in flour.
- Cook the liver on each side for about 2 minutes for pink, or 3 minutes for well done.
- To serve, spoon the lentils on to warm plates and heap a pile of the crisp onions at the base. Carefully present the liver and sweetbreads on the
top of the lentils
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