Ingredients with Measurements:
- 6 lamb feet, cleaned
- 6 lamb tripe, cleaned
- 6 lamb heart, cleaned
- 1 onion, chopped
- 2 garlic cloves, minced
- 1/2 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh sage
- 12 thin slices of prosciutto
- 2 cups beef broth
- 1/2 cup dry white wine
- Salt and pepper to taste
- Olive oil
Special equipment needed:
- Kitchen twine
- Large pot
- Oven-safe dish
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic and cook until softened.
3. Add the cleaned lamb feet, tripe, and heart to the pot. Season with salt and pepper and cook for 10 minutes.
4. In a bowl, mix together the breadcrumbs, grated Parmesan cheese, chopped parsley, and chopped sage.
5. Lay out a slice of prosciutto on a cutting board. Place a lamb foot, tripe, and heart on top of the prosciutto. Sprinkle some of the breadcrumb mixture on top.
6. Roll up the prosciutto around the lamb and tie it with kitchen twine. Repeat with the remaining lamb and prosciutto slices.
7. Place the rolled-up lamb in an oven-safe dish. Pour the beef broth and white wine over the lamb.
8. Cover the dish with foil and bake in the preheated oven for 2 hours.
9. Remove the foil and bake for an additional 30 minutes, or until the lamb is browned and crispy.
10. Let the lamb rest for 10 minutes before slicing and serving.
Time:
Preparation time: 30 minutes
Cooking time: 2 hours and 30 minutes
Temperature:
350°F
Serving size:
6 servings
Nutritional information:
Calories per serving: 570
Fat per serving: 32g
Carbohydrates per serving: 18g
Protein per serving: 51g
Substitutions for ingredients:
- Lamb feet, tripe, and heart can be substituted with beef or pork feet, tripe, and heart.
- Prosciutto can be substituted with bacon or pancetta.
- Beef broth can be substituted with chicken broth or vegetable broth.
- White wine can be substituted with chicken or vegetable broth.
Variations:
- Add chopped carrots, celery, and tomatoes to the pot with the lamb for added flavor.
- Use different herbs, such as thyme or rosemary, instead of sage.
- Serve with a side of mashed potatoes or polenta.
Tips and tricks:
- Make sure to clean the lamb feet, tripe, and heart thoroughly before cooking.
- Use a sharp knife to slice the lamb after it has rested.
- Serve with a sprinkle of chopped fresh parsley on top.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the lamb in a baking dish and cover with foil. Bake in a preheated oven at 350°F for 15-20 minutes, or until heated through.
Presentation ideas:
- Serve the sliced lamb on a platter with a sprinkle of chopped fresh parsley on top.
Garnishes:
- Garnish with a sprig of fresh sage or parsley.
Pairings:
- Serve with a glass of dry white wine, such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
- Mashed potatoes
- Polenta
- Roasted vegetables
Troubleshooting advice:
- If the lamb is not browning, remove the foil and bake for an additional 10-15 minutes.
Food safety advice:
- Make sure to clean the lamb thoroughly before cooking.
- Use a meat thermometer to ensure the lamb is cooked to an internal temperature of 145°F.
Food history:
- Pieds Paquets is a traditional dish from the Provence region of France.
Flavor profiles:
- Savory
- Salty
- Herbaceous
Serving suggestions:
- Serve as a main course for a dinner party or special occasion.
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Region: French