Sautéed Mallorcan Lamb’s Offal

Name: Sautéed Mallorcan Lamb’s Offal
Prep time: 20 min
Cook time: 32 min
Total time: 52 min
Cuisine: Spanish
Ingredients: 150 ml/5 fl oz/⅔ cup olive oil; 2 medium potatoes, peeled and diced; 3 garlic cloves, crushed; 1 aubergine (eggplant), diced; 1 aubergine (eggplant), diced; ½ bulb fennel, diced; 1 red pepper, deseeded and diced; 1 green pepper, deseeded and diced; 2 bunches spring onions (scallions), chopped; 2 bunches spring onions (scallions), chopped; 1 red chilli, finely chopped; 1 tsp paprika; 2 bay leaves; 1 sprig thyme; 350–400 g/12–14 oz lamb’s offal (heart, liver and kidney), cleaned and diced; 350–400 g/12–14 oz lamb’s offal (heart, liver and kidney), cleaned and diced; 350–400 g/12–14 oz lamb’s offal (heart, liver and kidney), cleaned and diced; 350–400 g/12–14 oz lamb’s offal (heart, liver and kidney), cleaned and diced; 10 mint leaves, chopped; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
4

Difficulty
Easy
Ready in
55 min

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

150 ml/5 fl oz/⅔ cup olive oil
2 medium

Europe
Spain
Starter
Low carb
Mediterranean

Method

Frito Mallorquin is a very popular and traditional recipe found in local restaurants all over the island. It is normally made with pork offal, but during the Easter festivities (Pascuas) it is also made with local lamb. It’s a rustic, heart-warming dish and full of flavour.

Heat two-thirds of the olive oil in a large, heavy frying pan (skillet) over a medium heat, add the diced potatoes