Sous Vide Lamb Sweetbreads Recipe
Steve Drake's sous vide lamb sweetbreads recipe is utterly fantastic. Paired with the flavours of mushrooms and peas, this is a beautiful springtime recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Food processor
- Baking sheet
- Plastic wrap
- Spatula
- Refrigerator
- Chef's knife
- Cutting board
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
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