trio of american lamb
trio of american lamb
trio of american lamb

Trio of American Lamb with Lamb Rack, Liver, and Sweetbreads


June 29, 2016

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: 45 mins
  • Cook: 25 mins
  • Yields: 6 servings


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 cups baby spinach, for serving

1 cup blanched peas, for serving


Recipe provided by the American Lamb Board