Lemon Pepper Lamb Fries (Lemon Pepper Mountain Oysters) recipe

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Ingredients

12 lamb fries (testicles)
1 ½ teaspoons vegetable oil
3 Armenian chile peppers, seeded and sliced
½ onion, chopped
½ cup fresh spinach, trimmed and coarsely chopped
3 tablespoons butter
2 tablespoons lemon juice
1 ½ teaspoons lemon pepper
½ teaspoon salt

Nutrition Info

586.3 calories
carbohydrate: 10.4 g
cholesterol: 393.2 mg
fat: 44.9 g
fiber: 1.8 g
protein: 35.5 g
saturatedFat: 19.8 g
servingSize: -
sodium: 1142.8 mg
sugar: 5.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice each lamb fry in half lengthwise, and remove from the membrane, set aside.

  2. Heat the vegetable oil in a large skillet over medium-high heat. Stir in the lamb fries, and cook for about a minute until they begin to firm and change color. Stir in the Armenian peppers, onion, spinach, and butter. Season with lemon juice, lemon pepper, and salt. Cook and stir until the lamb fries are firm and white in the center, and the liquid from the vegetables has cooked down, 15 to 20 minutes.

Recipe Yield

2 servings

Recipe Note

A zesty mix of lemon and tangy peppers with buttery lamb fries more tender than any chicken. Great for a romantic, interesting dinner for two.

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