I like offal – brain, chitterlings, heart, liver, kidneys, sweetbreads, tongue, tripe, maws (stomach) from pig, beef or lamb are common menu in the country I come from.
When I say common, I don’t mean we eat those every day. Those cuts of meat are just something we can cook and eat, it’s not considered to be inedible.
One of the recipes I prepared this Easter used offal*. I decided, together with the usual lamb roast, to have something else on the table – oven baked offal.
This recipe is best using chitterlings, but I decided to use something more meaty. I’ve used lamb heart, kidneys and livers. These are not fat or greasy, they are easy to prepare and, I think, they are extremely delicious.
My advice, don’t prepare too much so that you could have all in a couple of sittings. Try not to reheat it too many times, as reheating makes it go dry.
Try this maybe unusual for your taste recipe that is very easy to prepare and you may decide to give offal a try.
Oven Baked Offal
Ingredients (4-6 servings):
0.600-0.800kg lamb liver
0.6kg lamb kidneys
0.5kg lamb heart
1 onion and 1-2 carrots
salt and black pepper
½ cup oil
You can use more or less of the cuts of offal (depending how many people you are going to serve it to) and adjust the seasoning in accordance with your personal taste.
Wash the offal well and cook in boiling water, together with the onion sliced in wedges and carrots in rings, until tender, usually about 40 minutes
Slice the offal in pieces, put in a baking tray (you can add the onion and carrots you used for boiling), season with mint, paprika, black pepper and salt
Add ½ cup of oil and ½-1 cup of the water in which you boiled the offal. Bake in a pre-heated oven at 200°C for 40 minutes or until the liquid disappears and meat is baked
*Благодаря на supichka.com – много вкусна и лесна за приготвяне рецепта Агнешки чревца на фурна.