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.
- Drizzle with reduced balsamic vinegar.
