How to make
Lamb sweetbreads are a delicacy that deserves special attention. They are tender, delicate and very tasty, mostly preferred as an appetizer for beer or wine.
In this beer appetizer recipe, I will present them fried in butter.
The first and very important step to preparing the sweetbreads for consumption is to wash them and remove the white parts from them. They have greasy and very fine membranes and are simply pulled to remove them. In some places, clots can be found, which are also removed.
The cleaned lamb sweetbreads are placed in a large bowl of cold water, in which a spoonful of vinegar or lemon juice has been added beforehand.
Leave them for 1 hour and then strain them.
Usually, from here on they can be cooked directly, but it is advisable to blanch them briefly. This is done by boiling water in a pot and adding the lamb pieces inside for a minute or two.
Take them out with a slotted spoon or pour them into a large strainer. Add a little salt and black pepper.
Heat the oil in a pan and bake the sweetbreads, until they're lightly browned. Reduce the heat, add the butter and leave them to fry in it.
Add the finely chopped spring onions and garlic, as well as the mint and fry everything, until the vegetables soften and the lamb sweetbreads are fully cooked - about 15 minutes, depending on whether the lamb pieces are bigger or smaller.
If necessary, add a little more oil to prevent the butter from aquiring a dark color.
The fried sweetbreads are served warm, sprinkled with black pepper and fresh spring onions.
These fried lamb sweetbreads are a bliss for the senses!
Enjoy your meal!
