Delicacies of lamb sweetbreads, tongue, and kidneys

Name: Delicacies of lamb sweetbreads, tongue, and kidneys
Ingredients: 2 Goose fat; 20 g Fresh herbs; 4 units.items Green asparagus; 0.25 Vine tomatoes; 4 White asparagus; 2 Garlic cloves; half a liter of brine with herbs, honey, and Tabasco; 50 g various types of lettuce such as arugula or butter lettuce; 200 g lamb tongue; 200 g lamb sweetbreads; 200 g lamb kidneys; 20 g dried herb blend

This is a recipe by René Brienen from the restaurant Brienen aan de Maas.The recipe is for four people.

Ingredients

2Goose fat

20gFresh herbs

4units.itemsGreen asparagus

0.25Vine tomatoes

4White asparagus

2Garlic cloves

half a liter of brine with herbs, honey, and Tabasco

50gvarious types of lettuce such as arugula or butter lettuce

200glamb tongue

200glamb sweetbreads

200glamb kidneys

20gdried herb blend

Preparation

Prepare the brine and let the offal brine in it for half a day.
Pat the meat dry and grill it nicely on the Big Green Egg.
Then gently cook the meat in goose fat with fresh herbs, dried herbs, and garlic cloves.
Arrange the lamb delicacies with the fresh vegetables (white asparagus, green asparagus, cherry tomatoes, and various lettuce varieties) and herbs.
Optionally garnish with some herb oil.

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