Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.You can reduce the quantities of this and serve it as a starter course if you wish.
I've decided to use a selection of belly, kidney and some fillet here, but you could use sweetbreads and/or heart or liver, it's up to you.
250-300g boneless lamb breast
4 lambs' kidneys, halved and the sinew removed
2 lamb fillets
Vegetable or corn oil for frying
Salt and freshly ground black pepper
Flour for dusting
1 small egg, beaten
30g fresh white breadcrumbs
A couple of handfuls of small salad leaves and herbs, washed and dried
1tbsp capers, rinsed
For the dressing
1tbsp sherry vinegar
4tbsp walnut or hazelnut oil
1tsp caster sugar
Put the breast in a pan of salted water, bring to the boil and simmer gently for 40 minutes to an hour or until tender; remove from the pan and leave to cool and refrigerate overnight or place in the freezer for an hour. Once cool, remove any excess fat and cut into thin, 3-4cm long strips.
Have three dishes ready: one with seasoned flour, one with beaten egg and the third with the breadcrumbs. Coat the lamb first in flour, dusting off the excess, then through the egg, and finally the breadcrumbs.
Heat a few tablespoons of vegetable oil in a frying pan and fry them for a few minutes on a highish heat, turning them as they are cooking; drain on some kitchen paper and keep warm. Discard the oil and wipe the pan, season the kidney and fillet, heat some more oil and fry them on a medium heat for 2-3 minutes on each side, keeping them pink.
To serve, whisk the sherry vinegar, walnut oil and sugar together and season. Toss the leaves and capers in the dressing and arrange on serving plates.
Slice the fillet and kidney and arrange in among the leaves with the crispy breast.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments