Name: Deep-Fried Lambs’ Sweetbreads with Tartare Sauce
Ingredients: salt and freshly ground black pepper; 70 g plain flour, seasoned well with salt and pepper; 300 g white breadcrumbs; 2-3 medium eggs, cracked and beaten; 1 ltr water; 20 peppercorns; 1 kg lambs’ sweetbreads; 15 g parsley, washed and chopped; 100 g capers; 15 g chives, chopped; 4 lemons, halved; good-quality vegetable oil for deep-frying; 100 g gherkins, drained and finely chopped; 300 g good mayonnaise; 1 bay leaf; 1 leek, trimmed, washed and roughly chopped; good pinch salt; 5 g thyme; 1 small carrot, peeled and roughly chopped; 1 small onion, peeled and roughly chopped

Preparation info

Difficulty
Easy

Appears in

The Ivy

By AA Gill and Mark Hix

Published 1997

About

Lambs’ sweetbreads are readily available but not often found in supermarkets, so you will need to ask your butcher. He may offer you frozen ones but you should check the quality (they must be round rather than scraggly). Ask him for the little plump heart sweetbreads, as these are more tender.

Ingredients

1 small onion, peeled and roughly chopped
1 small carrot, peeled and roughly chopped
1 leek, trimmed, washed and roughly cho

Starter

Method

First, mix together all the ingredients for the Tartare Sauce and season.

Put the onion, carrot, leek, bay leaf, thyme, salt, peppercorns and water in a pan, bring to the boil and simmer for 10 minutes. Add the sweetbreads, bring back to the boil and remove the pan from the heat. Let the sweetbreads cool in the cooking liquor. Drain them and remove any excess fat from them with your fin

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Deep-Fried Lambs’ Sweetbreads with Tartare Sauce

Ingredients

Method

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