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3-4 Persons
Grilled Lamb’s Testicles
- 1 pair lamb’s testicles
- Salt and pepper to taste
- Lemon juice to garnish
Deep-Fried Testicles (Rocky Mountain Oysters)
- 1 pair lamb’s testicles
- 1 cup panko crumbs
- 1 egg, lightly beaten
- 1 teaspoon mustard
- Salt and pepper to taste
- Lemon juice to garnish
- 1 quart oil, for frying
Grilled Lamb’s Testicles
- Set up your grill, preferably charcoal, so that there’s room on the grill to cook the testicles indirectly.
- Salt and pepper the testicles and place them on the grill for 10 to 15 minutes, until the outside surface is nicely charred. The tissue may burst during the process.
- When they are done, remove the testicles from the grill and cut into slices 1/3-inch thick. Garnish with lemon juice and more salt and pepper to taste.
Deep-Fried Testicles (Rocky Mountain Oysters)
- Cut the testicles int 1/3 inch slices, removing the membrane from each slice after it’s cut. Set aside.
- Combine the egg with the mustard in a small bowl. Have the panko crumbs ready for dipping on the side.
- Heat the oil in a wok to 350°F.
- Dip each slice of testicles in the egg, then dip into the panko crumbs. Slip into the oil and fry from 1 to 2 minutes, until golden brown. Remove from the oil and place on a rack. Serve immediately, with lemon to garnish.
- Variation: For pan-fried testicles, place a heavy skillet over medium-high heat. Add approximately 3 tablespoons of oil to the pan. Coat the testicles in the egg and crumb coating and place into the pan. Pan-fry on one side for 2 minutes, taking care not to touch the disturb the coating on the testicle. Flip and pan-fry on the other side for 2 minutes. Serve immediately; garnish with lemon.
Source: http://www.seriouseats.com/recipes/2010/05/the-nasty-bits-testicles-offal-grilled-deep-fried-rocky-mountain-oysters-recipe.html