📝 About This Recipe
A celebrated delicacy across the Mediterranean and the American West, lamb fries offer a remarkably tender, silken texture often compared to scallops or sweetbreads. This recipe elevates the offal with a light, seasoned flour crust and a vibrant finish of fresh lemon, garlic, and parsley to balance the richness. It is a sophisticated, adventurous dish that rewards the curious palate with a melt-in-your-mouth experience and a clean, savory flavor profile.
🥗 Ingredients
The Lamb Fries
- 1 pound Lamb testicles (fresh, membranes removed)
- 2 cups Whole milk (for soaking/tenderizing)
- 1 tablespoon Lemon juice (added to the milk)
Seasoned Dredge
- 1 cup All-purpose flour
- 2 tablespoons Cornstarch (for extra crispness)
- 1 teaspoon Smoked paprika
- 1/4 teaspoon Cayenne pepper (optional for heat)
- 1 teaspoon Sea salt
- 1/2 teaspoon Black pepper (freshly cracked)
Sautéing and Finishing
- 3 tablespoons Unsalted butter
- 2 tablespoons Extra virgin olive oil
- 3 cloves Garlic (minced very fine)
- 1/4 cup Fresh flat-leaf parsley (finely chopped)
- 1 Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Begin by prepping the lamb fries. If they haven't been peeled, use a very sharp paring knife to make a shallow longitudinal slit through the outer skin and tough membrane. Peel the membrane back and discard, leaving only the pale, smooth interior meat.
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2
Slice the cleaned lamb fries into uniform rounds or medallions, approximately 1/4 to 1/2 inch thick. This ensures even cooking and a consistent texture.
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3
In a medium bowl, combine the milk and 1 tablespoon of lemon juice. Submerge the sliced medallions in the milk and refrigerate for at least 30 minutes. This step draws out any impurities and further softens the texture.
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4
While the meat soaks, prepare the dredge. In a shallow dish or pie plate, whisk together the flour, cornstarch, smoked paprika, cayenne, salt, and black pepper until well combined.
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5
Remove the lamb fries from the milk and pat them very dry with paper towels. Achieving a dry surface is critical for a crispy crust.
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6
Dredge each slice in the flour mixture, pressing gently so the coating adheres. Shake off any excess flour; you want a light, translucent dusting rather than a heavy batter.
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7
In a large heavy-bottomed skillet (cast iron works beautifully here), heat the olive oil and 1 tablespoon of the butter over medium-high heat until the butter foam subsides and begins to shimmer.
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8
Place the slices in the skillet in a single layer, being careful not to crowd the pan. Work in batches if necessary.
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9
Sear the medallions for about 2-3 minutes on the first side until they are a deep golden brown and crispy.
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10
Flip the slices and cook for an additional 2 minutes. The interior should remain tender and moist, much like a medium-rare steak or a seared scallop.
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11
During the last minute of cooking, add the remaining 2 tablespoons of butter and the minced garlic to the center of the pan.
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12
As the garlic becomes fragrant (about 30 seconds), toss in the chopped parsley and spoon the bubbling garlic butter over the lamb fries to baste them.
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13
Remove from heat immediately to prevent the garlic from burning. Transfer to a warm plate lined with a paper towel for just a moment to drain.
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14
Garnish with an extra sprinkle of fresh parsley and a final dusting of sea salt.
💡 Chef's Tips
Always ensure the membrane is completely removed, as it becomes very tough and rubbery when cooked. Don't skip the milk soak; it acts as a mild brine that tempers the 'gamey' notes of the organ meat. High heat is your friend—you want to sear the outside quickly before the delicate interior overcooks. If you prefer a thicker crust, you can use a standard breading station (flour, then egg wash, then breadcrumbs). Store any leftovers in an airtight container, though they are best enjoyed immediately while the crust is crisp.
🍽️ Serving Suggestions
Serve as an appetizer with a side of spicy aioli or a classic remoulade sauce. Pair with a crisp, acidic white wine like a Greek Assyrtiko or a Sauvignon Blanc to cut through the richness. Accompany with a light arugula salad dressed in a sharp lemon vinaigrette. Serve alongside warm pita bread and a dollop of cool tzatziki for a Mediterranean-style mezze platter. A cold, light lager is the traditional beverage pairing in many regions where this dish is a staple.