A traditional offal recipe, crisp outside and juicy inside, made by rubbing lamb spleen with spices, wrapping it in lamb caul fat, and baking it. The caul fat adds both moisture and a characteristic aroma during cooking.
Clean the lamb spleen and rub it thoroughly with cumin, black pepper, salt, and crushed garlic.
Wrap the seasoned spleen tightly in lamb caul fat so it is fully covered.
Bake in a preheated 200-degree oven for 35-40 minutes until the top is browned.
Let the spleen rest for 5 minutes after removing from the oven, then slice and serve.
Important: When wrapping the caul fat, position it so it covers the spleen completely, exposed areas may dry out in the oven. Allergen: this recipe contains no specific allergen group, those with organ meat sensitivity should be cautious.
If you let the spleen rest for 10 minutes after rubbing it with spices, the aroma sinks in better.
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