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.
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 baby spinach, for serving
1 cup blanched peas, for serving
CategoryRack of Lamb
Courtesy of the American Lamb Board.
Ingredients
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 baby spinach, for serving
1 cup blanched peas, for serving