|
|
 |
Enter
your email address to receive our monthly newsletters.
|
|
|
|
| |
|
|
Offal Lovers’ Lamb Heaven
New season asparagus and potatoes
by Nathan Outlaw
This dish came from my grandfather who adored all offal. He never actually named the dish, or if he did he never told any of us, so I will. He served it with his own new potatoes and runner beans from the allotment, but I have adjusted it and used asparagus. All I can remember is being allowed to mop up the juices that remained in the casserole.
Serves 4
500g lambs’ liver
4 lambs’ tongues
2 lambs’ hearts
Flour for dusting
40ml olive oil
1 kg shallots or onion, finally chopped
1 tbsp smoked paprika
1 tbsp ground cumin
8 tomatoes, blanched, skinned, seeds removed and chopped
100ml sherry vinegar
50g sugar
1 litre chicken stock
Salt and pepper
Garnish
12 spears of blanched asparagus, kept whole
200g cooked new potatoes, Cornish if possible
2 tsp chopped mint
2 tsp chopped flat parsley
Cut the hearts in half, clean and trim the ventricles, rinse
well and pat dry. Clean the tongues and pat dry. Trim the
liver and slice in equal pieces. Dredge all the offal in the
flour and season.
Heat the olive oil in a casserole dish and colour the offal,
then remove. Add the shallots and cook until translucent.
Add the paprika and the cumin. Place the offal back in the
casserole and add the stock, vinegar, tomatoes and sugar.
Bring to a simmer and place a lid on top. Cook in a low oven
at 120C for 2 hours.
Check after one hour and add more liquid if required. When
the meats are cooked, remove the tongues and peel off the
outside skin.
Add the cooked potatoes, asparagus, mint and parsley. Serve
with freshly baked crusty bread.
|
|
|
|
|
