Lamb Mollets, with their soft and characteristic taste, are one of the kitchen jewels. They are very versatile when cooking, because they can prepare in many ways and accompany them with endless garrisons. In this case, in recipes, we share this recipe for lamb gizzards in sauce. You can serve as a companion of other dishes or as main food. When preparing the gizzards, the important thing is that they are very tender inside and crispy on the outside. In this way, you can conquer the most complex and demanding palates with a meat cut that is not used frequently. Discover how to make lamb caullejas in exquisite sauce and tell us how you look.
| 🚻 4 Diners | 🕘 30m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make lamb mollets in sauce: |
| 800 grams of lamb mollet |
| ADDITIONAL CHARACTERISTICS: Cheap cost |
Ingredients to make lamb mollets in sauce:
1. Clean the lamb gizzards. Remove all the fat or fabric they have, since otherwise they will harden cooking.
2. In a pot with plenty of boiling water, whiten the gizzards for approximately 5 minutes. Take them out and reserve them.
3. Cut the red peppers and the tomato in small cubes. Cut the onion into fine Juliana.
4. In a hot pan with a little oil, seal the gizzards.
5. When the gills are brown from both sides, remove them from the fire and reserve them on a plate. The idea is that they are tender inside and crispy on the outside.
6. In the same pan and taking advantage of the juices of the sealing of the gizzards, add the cut vegetables. Salt pepper.
7. When vegetables are tender, add the glass of white wine and let alcohol evaporate and reduce liquids.
8. Add the gizzards once again and integrate the different ingredients. Add the last powder pepper, not to cook it so much and prevent it from burning.
9. Plaster lamb mollets in sauce and dump them with vegetables and sauce. Enjoy!
