>Lamb Fries

Click to Enlarge	Lamb Fries Persia - Donbalaan
	Serves Effort: Sched: DoAhead:	4+ app *** 45 min Prep	These are a good hot appetizer which can be served with lemon wedges or a hot sauce. This recipe is Persian, but it's pretty much the same as how they're most commonly done in the US, Australia, New Zealand and various other regions where "fries" are popular. If you have leftovers, reheat them in the oven for breakfast.

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Lamb Fries (1)
Salt
Pepper
Eggs
Bread Crumbs
Oil for frying
Parsley
Lemon

Prep

Rinse LAMB FRIES. Cut off just a bit at both ends and run a knife, sharp edge out, just under the skin lengthwise. Peel the skin off. This is the hard part because the skin is very tough and what you're peeling it off of is rather tender,
Slice the Fries lengthwise into 4 slices, maybe 5 if really large. Drain well, pat dry and tumble them with salt and pepper.
Beat EGGS reasonably well and set then out in a shallow bowl for dipping.
Set out Bread Crumbs in a plate.
Chop PARSLEY medium.
Cut LEMON into wedges and allow them to come to room temperature.

Run

In a well seasoned iron skillet heat OIL about 1/8 inch deep to about 350°F - or alternatively you can deep fry them.
Dip both sides of Sheep Fries first in Egg, then in Bread Crumbs. Fry in oil until lightly browned on both sides.
Serve sprinkled with Parsley and with Lemon Wedges on the side. They should be served hot, so if they cool reheat them in the oven.

NOTES:

Lamb Fries: Unfortunately, in North America most male sheep are castrated immediately after birth, so sheep testicles aren't common. Look for them in markets that serve a heavily Middle Eastern community. For details see my Lamb Testicles page.
U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch