Roast Suckling Lamb with Lamb Pluck and Mashed Potato-Stuffed Peppers
- 1/2 milk lamb roast
- 2 cloves garlic, crushed
- 1 sprig savory
- fleur de sel
- 6 3/4 ounces lamb jus (20 cl)
Step 1: Pluck
Remove the skin covering the liver, and cut into 4 big strips.
Remove the skin and the fat around the heart, and cut into 4 big strips.
Remove the fat around the kidneys, and halve.
Take off the membrane covering the sweetbreads.
Rinse the brains under running water. Cut into 4 parts. Grind half of it.
Heat a drop of oil in a cast iron skillet. Brown the liver, heart, kidneys, sweetbread, the sliced brain, and crushed garlic over a high heat for 3 minutes.
Skim off the fat, and add red wine. Scrape the pan with a spatula to bring up the fond. Add the lamb jus, and mix with the ground brain.
Cover the offal with this sauce, then season with the ground hot Espelette pepper and savory tips. Remove from the heat.
Step 2: Potatoes and Peppers
Char the Del Piquillo pimientos over charcoal or under the broiler. Peel, and remove the stem and the seeds. Place in a container, cover with olive oil, and marinate.
Del Piquillo pimientos are long, thin red peppers from Spain, also called “bird’s beaks.” Their skin is very thin and their taste very distinct.
Wash the Ratte potatoes, place in a pan of cold water, bring to a boil and cook for 20 minutes. Peel the potatoes while hot, and mash with a fork. Add a drop of olive oil, and sprinkle with salt and pepper. Add a parsley leaf.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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