How to Cook Lamb Sweetbreads & Wild Mushroom Salad

Name: How to Cook Lamb Sweetbreads & Wild Mushroom Salad
Prep time: 20 min
Cook time: 70 min
Total time: 1 h 30 min
Yield: 4
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

20 mins
1 hour 10 mins
medium
4

Recipe by

Jeff Baker

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

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Introduction

Delicate and irresistibly tender, enjoy lamb sweetbreads with shallots and wild mushrooms in this quick and colourful salad.

Method

Preheat your heavy based frying pan with the clarified butter until sizzling hot
Season the sweetbreads just prior to cooking then sauté them in the butter until golden, 2 to 3 minutes each side
Add the mushrooms and shallots and sauté for a further minute or two, until tender
Pour the balsamic reduction over the sweetbreads and toss, creating a rich glaze
Divide between 4 warmed serving plates
Finish the plates with the fresh peas, mint & salad leaves lightly tossed with capers and a little rapeseed oil
Serve with a wedge of lemon & a few flakes of sea salt