Fried lamb fries with aioli

Method

Aioli:

Make the aioli using a hand blender. For best results, use the blender container that comes with the hand blender. If you don't have one, a tall container can be used instead.

Peel all the garlic cloves and fry them in the oil over medium heat until they turn light brown. Then, let the garlic cool in the oil.

Put the egg in the blender jar with the oil, garlic, sour cream, lemon juice, and a pinch of salt. Blend until it thickens. Season with salt and pepper and fold in chopped chervil.

Lamb fries:

Boil 1 litre of lightly salted water. Remove the membranes from the lamb fries. Be careful not to tear the gland. Then, cut the lamb fries into three slices lengthwise and place them in the boiling water for 1 minute. Then, transfer the lamb fries into a container of cold water. Place them on paper towels to dry them off before breading. First, dredge the sweetbreads in flour, then in the beaten eggs, and finally in breadcrumbs.

Now they are ready to fry. Fry them in a pan with plenty of oil until they are nicely coloured. Place the sweetbreads on kitchen paper, season with salt and pepper, and serve with aioli and a squeeze of lemon juice.

A collaboration between Matkovin, Visit Faroe Islands and Búnaðargrunnurin.