Flinders island saltgrass lamb rump w/ sweetbreads, cime di rapa & celtuce - Quicksand Food
First – soak the sweetbreads in milk and a pinch of salt for 2 hours to remove any bitterness and impurities. When finished, rinse thoroughly and pat dry. To co
Ingredients
- 2 x 350g Flinders Island saltgrass lamb rumps
- 250g lamb sweetbreads
- 2 sprigs rosemary
- 4 stalks cime di rapa
- 1 stick celtuce
- 4 baby turnips, washed
- 20g butter
- olive oil
- vegetable oil
- salt & pepper
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