Sauté of Lambs’ Sweetbreads with Peas and Mint

Preparation info
    • Difficulty


Appears in

By Alastair Little and Richard Whittington

Published 1993

  • About

This is a classic spring dish using the sweetbreads of the new season's lamb, at its best in April or May when all the ingredients will be in top condition. Lambs' sweetbreads are much cheaper than those of veal, but just as delicious. Sweetbreads are the thyroid glands of the animal and should never be frozen.



Mise en Place

Make the Lamb Stock as described or defrost it if made earlier and frozen.

Prepare the sweetbreads: wash them thoroughly, ideally by leaving them under cold running water for as long as you can (doing this for an hour or two while you are making the stock would be ideal). Put them in the saucepan and cover with cold water.