Lambs Testicles
Extract from Gastronaut, BBC Books
Hoh, yes. Sometimes known as prairie oysters or ‘fries’, it seems most appropriate for us to call them testicles. Specifically lambs’ testicles. My local butcher in Green Lanes, North London is a great source – they supply them to the Turkish market.
1 testicle per person (as a small starter)
1 clove of garlic, crushed
salt and pepper
seasoned flour for dusting
a knob of butter
a handful of fresh parsley, chopped
Drop your testicles in a pan of boiling water and blanch them for 2 minutes, before running them under a tap and skinning them to remove any membranes. Slice them in half (come on – be brave). Season them with salt and pepper and crushed garlic. Dip them in a little seasoned flour and fry them in butter until they are nicely browned. Serve with sourdough toast and a sprinkle of chopped parsley.
