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Lambs' sweetbreads, capers and black butter

Jeremy Lee from Market Kitchen
Jermey Lee cooks this gamey flavoured offal with a nutty butter and a sharp tang of capers

Lambs' sweetbreads, capers and black butter

Method

1. Lightly dust the sweetbreads with seasoned flour.

2. Heat a frying pan and add enough oil to just cover the bottom of the pan. Add the sweetbreads and fry undisturbed until golden and crusty underneath. Turn and repeat with the other side.

3. Add the butter to the pan and cook until dark and nutty, flipping the sweetbreads in it. Add the capers, lemon juice, parsley and a pinch of salt.

4. Serve with tenderstem broccoli dressed with anchovies, garlic and olive oil.

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Serves: 1

Prep: 10 min, plus pre-prep of sweetbreads
Cook: 15 min

Ingredients
225g lambs' sweetbreads, blanched, weighted and peeled
seasoned flour, for dusting
Olive oil, for frying
100g unsalted Butter
4 tbsp capers, in sherry vinegar, drained
squeeze lemon juice
3 tbsp chopped Parsley