You are here:

Sautéed lamb's sweetbreads

Matt Tebbutt from Market Kitchen
Matt Tebbutt cooks up sweetbreads with an Asian-inspired sauce of coriander, chilli and lime

Sautéed lamb's sweetbreads

Method

1. Blanch the sweetbreads in boiling water, drain and prick them all over with a skewer.

2. Season the sweetbreads with salt and pepper and dust in the flour.

3. Heat the olive oil in a frying pan over a medium heat. Add the sweetbreads and fry gently until golden brown. Remove from the pan and keep warm.

4. Add the chillies, ginger and garlic to the pan and fry until softened. Add the lime juice, water, fish sauce, sugar and coriander and remove for the heat. Season.

5. Arrange the sweetbreads on a plate and spoon over the sauce.

Comments add a comment

Be the first to add a comment...

Serves: 4

Prep: 5 min
Cook: 12 min

Ingredients
700g lamb's sweetbreads
50g plain flour
1 tbsp Olive oil
2 red chillies, finely chopped
small knob Ginger, finely sliced
2 garlic cloves, chopped
1 lime, juice only
2 tbsp water
2 tbsp nam pla (Thai fish sauce)
pinch light brown sugar
bunch Coriander, roughly chopped