Serving
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Lamb Nuts
Persia   -   Donbalaan
Serves
Effort:
Sched:
DoAhead:  
4+ app  
***
45 min  
Prep
These are a good hot appetizer which can be served with lemon wedges or a hot sauce. This recipe is Persian, but it's pretty much the same as how they're most commonly done in the US, Australia, New Zealand and various other regions where "fries" are popular. If you have leftovers, reheat them in the oven for breakfast.





1-1/4
1/2
1/4
2
1
ar
ar
1
#
t
t
med
c


Lamb Fries (1)
Salt
Pepper
Eggs
Bread Crumbs
Oil for frying
Parsley
Lemon
Prep  
  1. Rinse LAMB NUTS. Cut off just a bit at both ends and run a knife, sharp edge out, just under the skin lengthwise. Peel the skin off. This is the hard part because the skin is very tough and what you're peeling it off of is rather tender.
  2. Slice the Nuts lengthwise into 4 slices, maybe 5 if really large. Drain well, pat dry and tumble them with salt and pepper.
  3. Beat EGGS reasonably well and set then out in a shallow bowl for dipping.
  4. Set out Bread Crumbs in a plate.
  5. Chop PARSLEY medium.
  6. Cut LEMON into wedges and allow them to come to room temperature.
Run  
  1. In a well seasoned iron skillet heat Oil about 1/8 inch deep to about 350°F - or alternatively you can deep fry them.
  2. Dip both sides of Sheep Fries first in Egg, then in Bread Crumbs. Fry in oil until lightly browned on both sides.
  3. Serve sprinkled with Parsley and with Lemon Wedges on the side. They should be served hot, so if they cool reheat them in the oven.
NOTES:
  1. Lamb Nuts:   Euphamistically called "Lamb Fries", these are, unfortunately, not so common in North America, as most male sheep here are castrated immediately after birth. Look for them in markets that serve a significant Middle Eastern community. The best source here in Los Angeles is Super King Market. For details see our Lamb Testicles page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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