Sous Vide Lamb Sweetbreads Recipe - Great British Chefs

Ingredients

• 700g of lamb sweetbreads
• 1l full-fat milk
• 1 knob of clarified butter, for frying
• salt
• 2 dried shiitake mushrooms
• 8 quail eggs
• 2 slices of jamón Ibérico de Bellota
• white wine vinegar
• 1 handful of pea shoots
• 1 large onion, finely diced
• 100g of broad beans
• 1 pink grapefruit
• 1 knob of butter
• 400ml of white chicken stock
• 250g of frozen peas
• 1 gelatine leaf, softened in cold water
• 5g of agar agar
• sugar