Fried lamb offal

FRIED LAMB OFFAL

Ingredients

1 pluck from a young lamb

Salt to taste

100 g. of olive oil

30 g. corn oil

100 g. all-purpose flour

Grated black pepper

Instruction

Scour carefully the pluck.

Remove and throw in the garbage the fat and the bronchi.

Cut with kitchen scissors the live into small pieces.

Cut in a second bowl the lung in small pieces

Each piece must have the size of a dry almond.

Put some grated pepper in each bowl and mix.

Pour in each bowl 50 g. of flour.

Mix with your hands the pieces of offal with the flour to coat them with it.

The flour should wrap around each piece of meat.

If the flour you have put is not enough for this, add some more.

Put a nonstick skillet over medium heat and pour in the oil and corn oil.

Wait until the oil warms up, and then put into it a layer of liver pieces.

Leave them to cook on one side and then turn them on the other side.

Sprinkle the liver pieces with little salt.

The liver does not need much cooking. 4-5 min cooking on each side is enough.

Tale the fried liver pieces with a slotted spoon and put them on a plate.

You must have paved this dish with kitchen paper towel to absorb the oil.

Continue this way until all the pieces of liver are cooked.

Sprinkle little salt over the pieces of lungs.

Put flour in the bowl and mix. Every piece should me coated around with it.

Put the lung pieces in the frying oil and cook them like the liver pieces.

They need to be cooked for longer time to become crispy