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
Ingredients
1 rack American Lamb
4 tspextra-virgin olive oil
Kosher salt and freshly ground pepper, to taste
4 tbspDijon-style mustard
6 tbspbreadcrumbs (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 tspunsalted butter
4 cupsbaby spinach, for serving
1 cupblanched peas, for serving
Directions
Recipe provided by the American Lamb Board
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https://cascadecreeklamb.com/wp-content/uploads/2020/11/Trio-of-American-Lamb.jpg828550Cascade Creekhttps://cascadecreeklamb.com/wp-content/uploads/2020/10/CascadeCreek_logo.pngCascade Creek2016-06-29 17:09:062016-06-29 17:09:06Trio of American Lamb with Lamb Rack, Liver, and Sweetbreads