Well, I challenged my cavepeeps to try something new, and when I saw these lamb testicles at a local market, I knew I had to give it a shot. We are supposed to be eating from the head to toe of the animal, right? Well, I can honestly say that I’ll leave the nuts to the squirrels. These weren’t awful, but they won’t be my go-to meal any time soon! If I made them again (and that’s a big IF), I would grill them. I think a crisper edge would work better with the soft texture of the meat. With that said, my youngest daughter woofed ’em down ~ she loved it! I think the rest of us just had a hard time getting the image out of our heads of what we were eating. Oh well, that is the fun of having adventures in the kitchen. Jokes and smiles were flying all afternoon!
- 2 lamb testicles
- 1 tablespoon ghee, bacon grease, or preferred cooking oil
- 1 cup sliced white mushrooms (or preferred variety)
- 2-3 shallots, diced
- 2-3 cloves of garlic, minced
- juice of 1/2 lemon
- 2 handfuls of spinach
- sea salt and pepper, to taste
- You must first prepare your lamb testicles. There is a skin “shell” surrounding the edible meat that needs to be peeled away. Using a small sharp knife, cut a shallow line lengthwise. Run your fingers between that skin and the meat to remove the outer layer. Discard the outer layer. Repeat with the second testicle. I let the meat soak in water while I prepped the remaining ingredients. (There are several YouTube videos to watch on removing the outer skin if you need a visual).
- Slice the testicles into 1/4-inch rounds.
- In a large non-stick skillet, heat the ghee.
- Add the lamb rounds, mushrooms, shallots, and garlic. Cook for 2-3 minutes. Flip the lamb. Add the lemon, spinach, and salt & pepper. Cook for an additional 3-4 minutes until the lamb is white throughout.