Edward Leonard, Vice President/Corporate Chef at Le Cordon Bleu Schools in North America, created this flavorful, elegant dish that utilizes fresh herbs and fresh vegetables to highlight three types of American lamb meat. Ask your butcher to pre-order lamb liver and sweetbreads if necessary.
Prep Time45 minsCook Time25 minsTotal Time1 hr 10 mins
1 rack American Lamb
4 tsp extra-virgin olive oil
Kosher salt and freshly ground pepper, to taste
4 tbsp Dijon-style mustard
6 tbsp breadcrumbs (see Note)
1 American Lamb liver
6 American Lamb sweetbreads, soaked in cold water and then drained and patted dry
Seasoned flour, as needed (see Note)
3 tsp unsalted butter
4 baby spinach, for serving
1 cup blanched peas, for serving
1Preheat the oven to 450°F. Remove the excess fat from the rack of lamb. Cut away all the meat and fat between the cutlet bones, scraping the bones clean. (You can ask your butcher to do this for you.) Season the rack with salt and pepper.
2Heat 2 teaspoons olive oil in an ovenproof frying pan over medium-high heat. Place the rack, bone side down, in the pan. Fry the rack for 1 minute and then turn it over and fry the other side until browned.
3Remove the rack to a plate, brush it with the mustard, and dip it in the herbed breadcrumbs. Return the rack to the pan and place the pan to the oven. Roast the lamb for 10 to 12 minutes.
4Dust the liver and sweetbreads with the seasoned flour. Heat the remaining 2 teaspoons olive oil and 2 teaspoons butter in a large frying pan. Add the liver and fry it for 2 to 3 minutes on per side. Remove the liver to a plate, dot it with the remaining 1 teaspoon butter, and set aside.
5Add the sweetbreads to the frying pan and fry them until brown and crisp on the outside. Remove the sweetbreads from the heat and set aside to let them rest.
6Wipe the frying pan clean with paper towels. Heat the pan on medium heat and add the spinach and peas. Stir and cook over medium-low heat until the spinach is wilted.
7To serve: Divide the spinach and peas among six dinner plates. Slice the rack of lamb into chops and arrange the chops on top of the spinach. Slice the liver and divide it among the plates. Place one sweetbread on each plate and serve.
8Note: Season the breadcrumbs with fresh minced rosemary, flat-leaf parsley, and curly parsley. Seasoned flour refers to all-purpose flour that has been seasoned with salt and pepper.
Recipe provided by the American Lamb Board
Ingredients
1 rack American Lamb
4 tsp extra-virgin olive oil
Kosher salt and freshly ground pepper, to taste
4 tbsp Dijon-style mustard
6 tbsp breadcrumbs (see Note)
1 American Lamb liver
6 American Lamb sweetbreads, soaked in cold water and then drained and patted dry
Seasoned flour, as needed (see Note)
3 tsp unsalted butter
4 baby spinach, for serving
1 cup blanched peas, for serving
Directions
1Preheat the oven to 450°F. Remove the excess fat from the rack of lamb. Cut away all the meat and fat between the cutlet bones, scraping the bones clean. (You can ask your butcher to do this for you.) Season the rack with salt and pepper.
2Heat 2 teaspoons olive oil in an ovenproof frying pan over medium-high heat. Place the rack, bone side down, in the pan. Fry the rack for 1 minute and then turn it over and fry the other side until browned.
3Remove the rack to a plate, brush it with the mustard, and dip it in the herbed breadcrumbs. Return the rack to the pan and place the pan to the oven. Roast the lamb for 10 to 12 minutes.
4Dust the liver and sweetbreads with the seasoned flour. Heat the remaining 2 teaspoons olive oil and 2 teaspoons butter in a large frying pan. Add the liver and fry it for 2 to 3 minutes on per side. Remove the liver to a plate, dot it with the remaining 1 teaspoon butter, and set aside.
5Add the sweetbreads to the frying pan and fry them until brown and crisp on the outside. Remove the sweetbreads from the heat and set aside to let them rest.
6Wipe the frying pan clean with paper towels. Heat the pan on medium heat and add the spinach and peas. Stir and cook over medium-low heat until the spinach is wilted.
7To serve: Divide the spinach and peas among six dinner plates. Slice the rack of lamb into chops and arrange the chops on top of the spinach. Slice the liver and divide it among the plates. Place one sweetbread on each plate and serve.
8Note: Season the breadcrumbs with fresh minced rosemary, flat-leaf parsley, and curly parsley. Seasoned flour refers to all-purpose flour that has been seasoned with salt and pepper.
Trio of American Lamb with Lamb Rack, Liver, and Sweetbreads
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