serves
4
prep
5 minutes
cook
20 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 500 g coratella (ask your butcher for lamb’s pluck)
- 100 ml extra virgin olive oil
- 1 brown onion, thinly sliced
- 4–5 sage leaves
- 2–3 sprigs marjoram
- 2–3 sprigs thyme
- salt flakes
- squeeze of lemon
Instructions
Prepare the coratella by pulling the lungs away from the membrane (or ask you butcher to do this for you). Cut the lungs, hearts and livers into small, even-sized pieces and set aside.
Heat the olive oil in a medium, heavy-based frying pan over medium–low heat. Add the onion, herbs and a pinch of salt and cook for 2–3 minutes or until the onion is starting to soften. Add the lungs. Increase the heat to medium and cook for 10–15 minutes or until you hear a sound similar to a high-pitched whistle. Add the hearts and cook for 1–2 minutes, then add the livers and cook for a further 1–2 minutes.
Remove the pan from the heat, season with a pinch of salt and a squeeze of lemon juice and serve hot.
This recipe is from . To find out more , check out the , or scroll through Silvia's . Tune in at 8pm, Thursday 27 November on SBS ONE.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
