If someone were to gift you a pack of lamb sweetbreads, you'd probably be a little taken aback. Not just because it would be a really weird present but also because you'd have very little idea of what to do with them.
Because we just love helping people so much, we spoke to Adam Byatt at Bistro Union (www.bistrounion.co.uk) who gave us his recipe for lamb sweetbreads with sherry vinegar and pea shoots.
• Lamb Sweetbreads
• 1 x Lemon
• 3 x Sprigs of Rosemary
• Bunch Flat Leaf Parsley
• Fresh Peas
• Pea Shoots
• Vegetable Oil
• Sherry Vinegar
• Red Wine Vinegar
• Maldon Salt
1. Soak the sweetbreads in ice cold water, overnight in the fridge.
2. The next day, rinse the sweetbreads in cold running water for 30mins.
3. Put into a large saucepan and cover with cold, clean water.
4. Add a handful of peppercorns, 4 lemon slices, glug of red wine vinegar, 3 sprigs of rosemary, and a pinch of salt.
5. Bring the liquid to the boil slowly and gently simmer for 5 mins.
6. Leave to cool in the cooking liquor.
7. Whilst still warm, peel the outer membrane and discard.
8. Lay flat and press between two chopping boards overnight.
1. In a hot frying pan, sauté the sweetbreads in vegetable oil and butter until golden brown on both sides.
2. Add a handful of fresh peas and a glug of sherry vinegar, heat for a further 2 mins.
3. Add lots of chopped parsley, pea shoots and a knob of cold butter to emulsify the sauce.
4. Check the seasoning and finish with a squeeze of lemon.