Today I cooked lamb offal.
As it happens most of the time, everything begins with the ingredients. My butcher gave me fresh lamb offal (kidneys, liver, heart, lungs and sweetbread) and I run to the kitchen to cook it.
I marinated the offal in red wine, a bit of salt and pepper, and fresh oregano.
After three hours I dusted the pieces with flour, let them rest for a few minutes, and then fried (to perfection).
In parallel I baked aubergine in the oven, then mashed it with a spoon and mixed it with a spicy fresh tomato and chilly pepeer sauce.
I served the fried offal with sour lamb’s milk yogurt on the side, dusted with crushed red chilli peppers, and the spicy aubergine mix.
For decoration I used chopped green and red peppers and garlic cubes.
The sweetness of the offal married the sour taste of the yogurt and I got a superb sweet and sour dish!
The aubergine mix was hot and assertive, and matched superbly the yogurt. It provided the textural alternative to the offal.
I recommend a merlot with body to accompany the dish. Patrimo dei Feudi di San Gregorio 2001 is a superb choice.