Lamb spleen is cooked in a pressure cooker with bay leaf and black peppercorns, then served with olive oil and lemon. This simple dish contains no carbohydrates and is a convenient source of protein for a ketogenic diet.
Remove the membrane from the spleen and cut into large pieces.
Put the spleen pieces, onion, bay leaf, black peppercorns, salt and water in the pressure cooker and close the lid.
Cook over low heat for 70 minutes from when you hear it boiling, then let the pressure release naturally.
Slice the cooked spleen and serve drizzled with olive oil and lemon juice.
Be sure to remove the outer membrane from the spleen, otherwise it will toughen during cooking. Do not add salt to the cooking water too early, as it may toughen the meat.
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