Lamb Offal Recipes
ROASTED LEG OF LAMB
Steps:
- Pat lamb dry and score fat by making shallow cuts all over with tip of a sharp small knife.
- Place garlic, parsley, mint, lemon zest and juice, salt, pepper, and oil in a food processor and process until smooth. Rub the paste all over the lamb and place in a lightly oiled roasting pan. Let stand at room temperature for 30 minutes.
- Preheat oven to 425 degrees F.
- Roast lamb in middle of oven for 20 minutes, reduce heat to 350, and cook until an instant-read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F, about 1 3/4 hours.
- Transfer to a cutting board and let stand 15 to 25 minutes (the internal temperature will rise to about 145 degrees F for medium). Slice the meat against the grain and serve with pita.
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- Bring water in a large stockpot to a hard boil. Add the offal and blanch for 5 minutes; this will “clean” the organs. Drain the meat and cut up the offal into 1-inch cubes. Disregard excess fat and any undesirable bits.
- Mince the white onion. Cut the scallions into ⅓-inch bits, the endives and romaine into 1-inch pieces.
- Sauté the minced white onion with a splash of vegetable oil in a large saucepan over medium-high heat. Combine the organ cubes and sauté for a few more minutes. Pour in enough water to cover the meat, and partially cover the pan. Cook for 45 minutes, stirring occasionally. Feed the pan with boiling water from a kettle, if required. Add in the salt, pepper and olive oil. Stir and cook for 15 minutes. Then combine the scallions, endives, romaine and rice. Fully stir in the greens and cook the soup for another 15 minutes.
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