Lamb’s Sweetbreads with Runner Beans, Bacon and Mushrooms

Name: Lamb’s Sweetbreads with Runner Beans, Bacon and Mushrooms
Yield: Serves 4
Cuisine: British
Ingredients: 4 tbsp cold-pressed rapeseed oil; 150 g girolles or other seasonal wild mushrooms, cleaned; 3 tbsp cider vinegar; 1 small red onion, peeled and finely chopped; 1 tbsp cold-pressed rapeseed oil; 1 tsp Tewkesbury mustard; 100 g butter; salt and freshly ground black pepper; 300-400 g lamb’s sweetbreads; 120 g piece of unsmoked streaky bacon, cut into 5mm dice; 250-300 g runner beans, trimmed

Preparation info

Serves
4

Difficulty
Easy

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

This is a lovely light main course, or you could serve smaller portions as a starter. Try to buy the plumper sweetbreads from above the heart if you possibly can, as those of the thymus glands in the neck can be a little scraggy.

Ingredients

300-400 g lamb’s sweetbreads
salt and freshly ground black pepper
250-300 g runne

Europe
United Kingdom
Starter
Main course
Gluten-free

Method

Put the sweetbreads into a pan of cold salted water, bring to the boil and lower the heat. Simmer for 2-3 minutes, then drain and leave to cool.

Meanwhile, for the dressing, put the red onion, cider vinegar and 2 tbsp water into a small pan and simmer for 2-3 minutes or until the liquid has