Lamb Sweetbread with Peas Recipe - Great British Chefs
Pea and sweetbreads are a sweet, succulent match made in heaven. Mark Hix keeps this marriage simple in his recipe, and recommends calling your butcher ahead of time to source the best, beautifully...
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.
Ingredients
- 500g of lamb sweetbreads, plump
- 3 shallots, peeled and finely chopped
- 100ml of white wine
- 200ml of beef stock, (a good cube will do)
- 200ml of double cream
- 300g of shelled peas, (fresh or frozen)
- pea shoots
- 2 knobs of butter
- olive oil
- salt
- pepper
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