Lamb Sweetbreads In A Honey And Sherry Vinegar Glaze
Serves: 3
Amos O'Hara
1 January 1970
Based on User reviews:
48
Spice
49
Sweetness
45
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1130 g
Lamb1 tbsp
Lemon Juice1 tbsp
Unsalted Butter2 tbsps
Olive Oil1 tsp
Salt1 cup
Onion (finely chopped)2.5 tbsps
Sherry Vinegar (to taste)1.5 cups
Beef Broth1 tbsp
HoneyDirections:
1
Soak the sweetbreads in cold water to cover for 2 hours, changing the water 3 times
2
Drain and place the sweetbreads in a saucepan
3
Cover with cold water and add the lemon juice
4
Bring to a boil, reduce the heat to low and simmer for 5 minutes
5
Drain the sweetbreads and immediately plunge them into a bowl of cold water
6
After 3 or 4 minutes, remove and drain the sweetbreads on paper towels
7
Separate into lobes, with the natural partitions, and remove the tubes and connective tissues
8
The pieces will be approximately 2 by 2 inches
9
In a large skillet that will hold all the sweetbreads in a single layer, heat the butter and olive oil over medium heat
10
Add the sweetbreads, sprinkle them with salt and pepper, and increase the heat to medium high
11
Cook, without stirring for about 3 minutes, then turn the sweetbreads to the other side
12
Continue cooking until golden, about 5 minutes more
13
Transfer them with a slotted spoon to a plate and set aside
14
Add the onion and shallot to the pan and saute for about 5 minutes, until golden
15
Add the vinegar and sherry, increase the heat to high, and deglaze the pan, stirring and scraping until the liquid has reduced by half
16
Add the beef broth or veal stock and simmer until again reduced by half, to just under 1 cup
17
Whisk in the honey and the butter and return the sweetbreads to the pan
18
Turn them in the sauce until heated through and nicely glazed, and serve immediately