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:

  1. Dust the lamb's liver with seasoned flour.
  2. Heat a frying pan and melt some butter.
  3. Shake any excess flour from the liver and put it in to the frying pan.
  4. Cook for one minute on both sides.
  5. Smear with hot Irish mustard and sprinkle over some rolled oats.
  6. Allow the meat to rest for a couple of minutes, serve with salad.

Sweetbreads:

  1. Dust the lamb sweetbreads with seasoned flour.
  2. Heat a frying pan and melt some butter.
  3. Shake any excess flour from the liver and put it in to the frying pan.
  4. Cook until golden brown in colour.

Lamb Chop:

  1. Scatter the oats on a plate and press the lamb chop into the oats, on both sides.
  2. Put into a heated pan with melted butter and cook for 1-2 minutes on each side.

Salad:

  1. Mix the red onion, the salad leaves and the thin crispy bacon together.
  2. Drizzle with reduced balsamic vinegar.