Stewed Lamb Plucks
- offal - 24.5 oz (700 grams) lamb
- butter - 1/3 cup (80 g)
- onions - 2 heads
- tomato juice - 1/2 cup (120 ml)
- white wine - 2/5 cup (100 ml)
- lemons - 1
- black pepper
- salt - to taste
Wash and cut the plucks into small pieces. Fry them along with the finely chopped onion in the heated butter.
Add the tomato juice, wine, the lemon cut into pieces, black pepper and salt. Put the dish in the oven at 356°F (180 °C) and bake.
As soon as the liquid evaporates, the dish is ready. Serve with sprigs of parsley and a salad as garnish.