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Lamb Fries (1)
Salt
Pepper
Eggs
Bread Crumbs
Oil for frying
Parsley
Lemon
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Prep - (40 min - 20 min work)
- 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. I make the cut with my
fish filleting knife as it is thin and razor sharp at the tip.
- Slice the Nuts lengthwise into 4 slices, maybe 5 if really
large. Drain well, pat dry and tumble them with salt and pepper.
They will slice more neatly if you put them in the freezer
compartment long enough to stiffen them.
- Beat EGGS reasonably well and set then out in a shallow bowl
for dipping.
- Set out Bread Crumbs in a plate.
- Chop PARSLEY medium.
- Cut LEMON into wedges and allow them to come to room
temperature.
Run - (20 min)
- In a well seasoned iron skillet heat Oil about 1/8 inch deep
to about 350°F - or alternatively you can deep fry them.
- Dip both sides of Sheep Fries first in Egg, then in
Bread Crumbs. Fry in oil until lightly browned on both sides.
- 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. If you have leftovers, reheat them in the oven for
breakfast.
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