Richard Corrigan cooked it in the English Market; you can cook it at home.

Ingredients

  • lambs liver (sliced thickly)
  • lamb chops (bones removed)
  • seasoned flour
  • rolled oats
  • sweetbreads
  • irish mustard
  • salad leaves
  • red onion (finely sliced)
  • reduced balsamic vinegar
  • finely sliced bacon (cooked to crispy)
  • butter

Method

  • Lamb's Liver:
  • Dust the lamb’s liver with seasoned flour.
  • Heat a frying pan and melt some butter.
  • Shake any excess flour from the liver and put it in to the frying pan.
  • Cook for one minute on both sides.
  • Smear with hot Irish mustard and sprinkle over some rolled oats.
  • Allow the meat to rest for a couple of minutes, serve with salad.
  • Sweetbreads:
  • Dust the lamb sweetbreads with seasoned flour.
  • Heat a frying pan and melt some butter.
  • Shake any excess flour from the liver and put it in to the frying pan.
  • Cook until golden brown in colour.
  • Lamb Chop:
  • Scatter the oats on a plate and press the lamb chop into the oats, on both sides.
  • Put into a heated pan with melted butter and cook for 1-2 minutes on each side.
  • Salad:
  • Mix the red onion, the salad leaves and the thin crispy bacon together and drizzle with reduced balsamic vinegar.

More by Richard Corrigan:

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