Lambs liver and sweetbreads with crispy fried onions and lentils

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

1 large onion
plain flour for dredging
450g/1lb lamb sweetbreads
salt and freshly ground black pepper
2 tbsp unsalted butter or oil
750g/1½lb lambs liver, sliced 1cm/½thick

For the lentils:
225g/8oz green or brown lentils
570ml/1 pintwater
2 tbsp onion, finely chopped
1 tbsp carrot, finely chopped
1 tbsp leek, finely chopped
1 bay leaf
pinch of dried thyme
1 tsp salt
120ml/4fl oz vinaigrette dressing

1. To prepare the lentils, wash them and put them in a pan with the water. Bring to the boil and simmer for 5 minutes, skimming the scum which comes to the surface.
2. Add the chopped vegetables, the bay leaf, thyme and salt. Simmer for 20 minutes then leave to cool to lukewarm.
3. Stir in the vinaigrette.
4. To prepare the onion, slice the large onion into very thin slices against the grain. Dredge lightly in flour and deep fry in hot oil for about 3 minutes or until crisp and golden.
5. Drain on kitchen paper, season lightly with salt and keep in a warm place.
6. To cook the liver and sweetbreads, put the sweetbreads in a pan with plenty of cold water. Bring to the boil and simmer gently for 5 minutes.
7. Drain the sweetbreads and refresh them in cold water. Peel off any tough membranous tissue and meat which is attached to the sweetbreads.
8. Slice each sweetbread in half lenghtways. Set aside.
9. Season the pieces with salt and pepper and sauté the sweetbreads in a mixture of oil and butter. When they are brown and slightly crisp, remove from the pan and keep warm.
10. Wipe the pan and add some fresh oil and butter.
11. Season the liver and then dredge lightly in flour.
12. Cook the liver on each side for about 2 minutes for pink, or 3 minutes for well done.
13. To serve, spoon the lentils on to warm plates and heap a pile of the crisp onions at the base. Carefully present the liver and sweetbreads on the top of the lentils.

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