Pan-Fried Lamb Sweetbreads with Peas and Trompette de la Mort

Feeds 2 - 3 people
Prep time 23m
Cook time 15m

Description

Sweetbreads are highly prized for their flavour and creamy texture, particularly by chefs. We love to deep fry them, but they are also just as good tossed in seasoned flour and pan-fried with seasonal vegetables. Choose bright, spring flavours and earthy autumnal treats like mushrooms, which both chime well with the flavour and texture of sweetbreads.

Ingredients

500g lamb sweetbreads
Milk to cover the sweetbreads
Flour to coat the sweetbreads
350g trompette de la mort mushrooms
100g frozen peas
2 cloves garlic, peeled and squashed with the side of a knife or something heavy
Handful parsley leaves, finely chopped
Mashed potatoes, to serve

Method

Cover the sweetbreads with milk and leave to soak for at least 3 hours or ideally overnight in the fridge.
The next day, bring a pan of water to a boil and blanch the sweetbreads for 30 seconds, then refresh in iced water. Peel away any outer membranes and tough parts.
Cover a plate with flour and season it with salt and pepper. Toss the sweetbreads in it to coat them.
In a frying pan, melt a thick slice (around 20g) of butter and add the garlic cloves. Add the sweetbreads and allow them to colour before gently turning them. Discard the garlic before it begins to burn.
Add the wine and some salt and pepper, and allow the liquid to bubble down around the sweetbreads. Add the peas and put a lid for a minute or two, to allow them to warm through.
Serve the sweetbreads on mashed potato with the peas and pan juices. Garnish with parsley before serving.

Pan-Fried Lamb Sweetbreads with Peas and Trompette de la Mort

Pan-Fried Lamb Sweetbreads with Peas and Trompette de la Mort

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