- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 15 minutes plus 3 hrs brining
- Effort: medium
- 350 g salt
- 1 litres water
- 800 g lamb sweetbreads
- flour, for dusting
- butter, for frying
- 1 litres chicken stock
- 1 large cos lettuce, cut into 2.5cm pieces
- 100 g frozen peas, defrosted
- 1 bunches chives, finely chopped
- 10 mint leaves
1. Combine the salt and water in a large saucepan over medium heat, stir until the salt is dissolved, bring to the boil, then remove from the heat and let the brine solution cool.
2. Bring a second saucepan of water to the boil, blanch the sweetbreads for 30 seconds, then remove immediately and plunge into iced water to chill.
3. Remove the excess fat and skin from the sweetbreads and add them to the cooled brine solution.
4. After 3 hours, remove the sweetbreads from the brine and rinse to remove any excess salt. Cut them into small, nugget-sized pieces.
5. Season a little flour with salt and freshly ground black pepper and add the sweetbreads to coat.
6. Heat a heavy-based frying pan and add a large knob of butter. Allow the butter to bubble and go foamy. Shake any excess flour from the sweetbreads and add them to the foaming butter. Using a spoon, keep basting the sweetbreads with the butter until they are golden brown. Remove them from the pan and drain on kitchen paper. Season with salt and freshly ground black pepper.
7. Put the chicken stock into a saucepan and season with salt and freshly ground black pepper. Bring the stock to a simmer and add the peas, lettuce, chives and mint. Simmer for a couple of minutes and adjust the seasoning if necessary.
8. To serve, put the sweetbreads in the middle of the bowl and spoon a little of the broth and vegetables around. Season the top of the sweetbreads with sea salt.
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