How to Cook Lamb Sweetbreads & Wild Mushroom Salad

  • Prep time
  • Difficulty medium
  • Serves 4
lamb sweetbreads cooked with mushroom

Ingredients

  • 500g Farmison & Co Lamb Sweetbreads (soaked in ice cold salted water for a hour, drained and patted dry)
  • 10ml clarified butter
  • 50ml balsamic vinegar & 100 ml light chicken stock reduced to a syrup
  • 80g girolle mushroom cleaned (any mushroom in season will work)
  • 2 x banana shallots finely diced
  • 1 x tsp. fine capers
  • 80g fresh peas out of the pod (I cook these in their pod on a direct heat for 2 to 3 minutes then shell the peas for a extra sweet pea)
  • A hand full of mixed baby salad leaves
  • A small bunch of mint
  • Sea salt & freshly ground black pepper
  • 1 x lemon cut into 4 wedges
  1. Preheat your heavy based frying pan with the clarified butter until sizzling hot
  2. Season the sweetbreads just prior to cooking then sauté them in the butter until golden, 2 to 3 minutes each side
  3. Add the mushrooms and shallots and sauté for a further minute or two, until tender
  4. Pour the balsamic reduction over the sweetbreads and toss, creating a rich glaze
  5. Divide between 4 warmed serving plates
  6. Finish the plates with the fresh peas, mint & salad leaves lightly tossed with capers and a little rapeseed oil
  7. Serve with a wedge of lemon & a few flakes of sea salt