This sweetbreads recipe by Sean Hope features the verdant flavours of late spring and early summer. Alongside the sweetbreads are asparagus spears, shallots, pea purée and fresh peas, all tied together neatly with a rich lamb and Madeira sauce. For more recipes that revel in nose-to-tail eating, visit our offal collection.
To start the dish, make the lamb sauce. Add a drizzle of oil to a frying pan and fry off the shallot and garlic. Add the rosemary, lemongrass and stocks, bring to the boil and reduce by half. Pass through a fine sieve then add the Madeira to refresh the sauce. Set aside until ready to serve
For the confit shallots, place the shallots into a vacuum pouch with the rest of the ingredients. Seal on full vacuum and place in a preheated water bath at 85°C. Cook for 45 minutes
Best Pan Fried Sweetbreads Recipe
To prepare the sweetbreads, heat up a pan of water to a rolling boil. Blanch the fresh sweetbreads for 30 seconds, then refresh in iced water to halt the cooking process
For the pea purée, pod the peas and blanch for 2 minutes in boiling salted water. Heat the cream and butter in a saucepan, then add to the peas and blend to a smooth purée. Season with salt and pepper and keep warm
To cook the sweetbreads, place a frying pan over a medium heat and add the rapeseed oil. Lightly dust the sweetbreads with the seasoned flour then carefully add to the pan. Add the garlic, rosemary and butter and evenly colour the sweetbreads until light golden brown - cooking for approximately 4 minutes on each side
Pan Fried Sweetbreads Recipe
Pat the confit shallots dry with some kitchen paper, cut in half lengthways then sear in a hot frying pan with a drizzle of rapeseed oil until golden brown
Bring a pan of salted water to the boil and blanch the asparagus spears for 3 minutes. Remove from the pan, cut in half lengthways, brush with melted butter and season with black pepper
For the fresh peas, pod the peas and blanch for 3 minutes in salted boiling water. Strain, add a knob of butter and season with salt and pepper. Reheat the lamb sauce
Recipe Of Sweetbread And Lamb Kidney With Cocoa, Leek Whistles With Almonds And Oranges Stock Photo
To serve, spoon some pea purée down the middle of each plate to create nice green strips. Top with the lamb sweetbreads, then arrange the asparagus halves over and around the sweetbreads
Scatter around some peas and pea shoots, add a couple of shallot halves and finally, spoon over the lamb sauce and some of the deglazed juices from the sweetbreads pan
Hope’s is honest cooking - backed by a deep knowledge of his surroundings and its traditions, as well as an unparalleled ability to coax exceptional flavours out of tiny Rutland’s countryside.
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An organ meat, sweetbreads come in two different shapes and names: heartbreads, and neck sweetbreads, which are the pancreas, and thymus glands, respectively. Neck sweetbreads are longer in shape, where heartbreads are more round. Both types are fine for cooking, and interchangeable in most recipes.
Unlike many other organ meats, like kidneys or liver, sweetbreads have a very mild flavor. After par cooking, they are tender, juicy, and delicious, especially when prepared in arguably the most classic method, which is fried. Preparation does take a little more work than other meats, but once you taste them, we think you’ll agree lamb sweetbreads are excellent, and well worth the small amount of effort to prepare.
Think of this recipe as the starting point of a dish you can create with whatever you have on hand, once the sweetbreads are prepped, poached and fried. Chef Bergo reccomends combining them with something as simple as lemon wedges and a simple salad for a light meal, or, saucing them with a tangy sauce made from lemon and capers.
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Lamb sweetbreads with a lemon caper sauce served over lettuce, an example what sweetbreads can be after frying. See Chef Bergo’s recipe here.
This recipe is by chef Alan Bergo. A chef from Minnesota, Alan is a veteran of the culinary industry, former executive chef of acclaimed Lucia’s Restaurant, and the Salt Cellar. Founder of the website Forager Chef, he’s best known as a respected authority on Midwestern foraging. Learn more about Alan and his hunt for mushrooms, wild and obscure foods at
Looking to buy lamb or goat online? Shepherd Song Farm: Grass to table. We raise lambs & goats traditionally, humanely and sustainably. 100% Grass Fed, Pasture Raised, Never Confined, no Hormones, Grains or Animal Byproducts. Born, raised and processed in the U.S.A. Good for you and good for the environment.
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