American Lamb Board a Trio of American Lamb Featuring Lamb Rack, Liver and Sweetbreads From Edward Leonard. Great luxury elegant Hotel Restaurant Recipe.

Ingredients

Yield: 6 servings

1 lamb rack

4 t. olive oil, divided

Kosher salt and freshly ground pepper,

to taste

4 T. Dijon-style mustard

6 T. breadcrumbs seasoned with fresh

rosemary, flat leaf parsley, curly parsley

1 lamb liver

6 lamb sweetbreads, soaked in cold water

Seasoned flour, as needed

2 t. butter

4 cups baby spinach

1 cup blanched peas

Method

1 Remove excess fat from lamb rack. Cut away all meat and fat between cutlet bones, scraping bones clean. Heat 2 t.

2.Trio of American Lamb Featuring Lamb Rack, Liver and Sweetbreads olive oil in ovenproof frying pan. Season rack with salt and pepper. Place rack, bone-side down, in pan; fry 1 minute. Turn rack; fry other side until browned.

3.Brush rack with mustard; dip in herbed bread crumbs. Return rack to pan. Transfer to 450ºF oven; roast 10-12 minutes.

4.Dust liver and sweetbreads with seasoned flour. Heat remaining olive oil and butter in large frying pan. Add liver; fry 2-3 minutes, either side.

5.Dot with a little butter; reserve. Add sweetbreads; fry until brown and crisp on outside. Remove from heat; let rest. Wipe clean frying pan that contained liver. Toss in spinach and peas.

6.Stir and cook over gentle heat until spinach is wilted.

7 To serve: Divide spinach and peas among six plates. Slice rack into chops; arrange on top of spinach. Slice liver; divide among plates.

8.Arrange sweetbreads around plates.