Grilled Spring Lamb Chops with Offal Ragout and Socca
- 1 lamb’s liver
- 1 lamb’s heart
- 2 lamb's kidneys
- 4 lamb’s sweetbreads
- 2 lamb's brains
- 1 clove garlic
- 3 1/2 fluid ounces red wine (10 cl)
- Espelette pepper
- 10 summer savory tips
Step 1: Lamb Chops
A lamb chop is a thick slice of lamb on the bone, cut from the width of the saddle. The saddle must be prepared before cutting the lamb chops.
Remove the outer skin and fat from the saddle, and remove a slice of fell, making sure not to pierce it or to detach it from the saddle. The slice of fell should be set aside to make the stock.
Pound the saddle in order to break down all the muscles, and score the fell with the tip of a knife to ensure that there is not too much shrinkage during cooking.
Cut the saddle in three equal parts, making sure that the fell is still attached to the chops.
Tuck in the fell on either side of the lamb chops and hold in place with wooden skewers.
Step 2: Socca Batter
Place the chickpea flour, a pinch of salt and 3 1/2 tablespoons (5 cl) of oil in a bowl. Slowly pour in cold water, whisking vigorously all the while. Strain the batter through a fine meshed chinois.
For best results prepare the batter a day in advance and refrigerate.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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