The Lamb Pluck Omelette is a delicious recipe that I had never tried before. It was recommended by my neighbor, and I must say I was not disappointed. It can be served as a main dish or as an appetizer if cut into small pieces. The ingredients are very few, and if you can have it prepared perfectly by your trusted butcher, it will be very easy and quick to prepare.
If you like lamb pluck, take a look at the links I leave you:
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3.5 oz onion
- 14.1 oz cleaned lamb pluck
- 6 eggs
- 1.8 oz white wine
- 3.5 oz water
- to taste salt and pepper
Tools
- 1 Pan
- 1 Bowl
How to Prepare Lamb Pluck Omelette
To prepare the Lamb Pluck Omelette, organize your work surface with all the ingredients already measured.
This way, you will have everything at hand, and your work will be simpler and faster.
Have your butcher prepare the pluck in pieces so you don’t spend too much time at home.
If you need to do it yourself, I’ll put the procedure in the tips below.
Put the water in the non-stick pan, along with the finely chopped onion, and cook over medium heat.
When the water has completely evaporated, and the onion is softened, add two tablespoons of extra virgin olive oil.
Slightly raise the flame and start browning the pieces of pluck, keeping aside the liver pieces.
After browning them, deglaze with hot wine to prevent them from hardening.
When the meat is almost cooked, add the liver, salt, pepper, and cook for just 5 more minutes.
In the meantime, break the eggs into a bowl, slightly salt and pepper them, and beat them well.
Add the pluck, mix well, and pour everything into the same cooking pan, adding a spoonful of oil.
Cover, cook over low heat, and during cooking, flip the omelette at least once with the help of a flat plate.
Serve your Lamb Pluck Omelette hot or warm, never cold.
Variations, Tips, and Storage
The lamb pluck omelette keeps perfectly for 1 or 2 days in the refrigerator.
You can reheat it in the microwave to prevent it from drying out.
If you want to serve it as an appetizer, then cut it into small pieces that can be eaten in one bite.
If you want to serve it as an appetizer, then cut it into small pieces that can be eaten in one bite.
How to Clean Lamb Pluck:
Usually, the pluck does not need to be washed, as it is presumed to be very fresh. Remove the heart, lungs, spleen, and liver from the trachea and cut them into pieces. You can put everything together except for the liver, which should remain separate. Attached to the trachea are the sweetbreads and also fat, so eliminate the latter and add the sweetbreads to the rest. Now only the trachea remains, which is delicious, and should be cut into smaller pieces. Anything not on the list I just gave you should be discarded.
Usually, the pluck does not need to be washed, as it is presumed to be very fresh. Remove the heart, lungs, spleen, and liver from the trachea and cut them into pieces. You can put everything together except for the liver, which should remain separate. Attached to the trachea are the sweetbreads and also fat, so eliminate the latter and add the sweetbreads to the rest. Now only the trachea remains, which is delicious, and should be cut into smaller pieces. Anything not on the list I just gave you should be discarded.
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