Trio of American Lamb Featuring Lamb Rack, Liver and Sweetbreads
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Credit: Edward Leonard, CMC, AAC, Assistant, General Manager/Director of Culinary Operations, Westchester Country Club, Rye, N.Y.
The National Culinary Review, June 2010
From the Chef
“Courtesy of American Lamb Board”
1 lamb rack
4 t. olive oil, divided
Kosher salt and freshly ground pepper, to taste
4 T. Dijon-style mustard
6 T. breadcrumbs seasoned with fresh rosemary, flat leaf parsley, curly parsley
1 lamb liver
6 lamb sweetbreads, soaked in cold water
Seasoned flour, as needed
2 t. butter
4 cups baby spinach
1 cup blanched peas
1. Remove excess fat from lamb rack. Cut away all meat and fat between cutlet bones, scraping bones clean. Heat 2 t. Trio of American Lamb Featuring Lamb Rack, Liver and Sweetbreads olive oil in ovenproof frying pan. Season rack with salt and pepper. Place rack,
bone-side down, in pan; fry 1 minute. Turn rack; fry other side until browned. Brush rack with mustard; dip in herbed bread crumbs. Return rack to pan. Transfer to 450ºF oven; roast 10-12 minutes.
2. Dust liver and sweetbreads with seasoned flour. Heat remaining olive oil and butter in large frying pan. Add liver; fry 2-3 minutes, either side. Dot with a little butter; reserve. Add sweetbreads; fry until brown and crisp on outside. Remove from heat; let rest. Wipe clean frying pan that contained liver. Toss in spinach and peas. Stir and cook over gentle heat until spinach is wilted.
3. To serve: Divide spinach and peas among six plates. Slice rack into chops; arrange on top of spinach. Slice liver; divide among plates. Arrange sweetbreads around plates.
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