Braised Sweetbreads     HT  MC  English 65mins

Serves 4    Hot   Offal  Alcohol   Main Course   Eggless  England  British  Europe

Ingredients

675g/1 ½ lb Lamb's sweetbreads

1/8  teasp ground mace

½  Teasp Salt

¼  Teasp Black pepper

2  Tbsp Plain Flour

3  Tbsp Vegetable Oil

2  Tbsp finely chopped Shallots

240ml/8fl.oz. Dry Sherry

240ml/8fl.oz. Chicken Stock

120ml/4fl.oz Whipping Cream

2 Tbsp Butter

Lemon Slices to garnish

Instructions

1. Preheat the oven to 170C, 325F, Gas Mark 3.  

2. Wash the sweetbreads and pat dry with kitchen paper. Peel and discard the most obvious membranes without breaking the sweetbreads into small pieces.  

3. In a bowl, mix  the mace, salt and pepper with the flour, and use to coat the sweetbreads, shaking off the excess.  

4. Heat the oil in a heavy, ovenproof casserole and add the sweetbreads.  Cook over a medium heat  until they are golden brown on both sides, about 5 minutes per side.  

5. Pour off any excess oil from the casserole, add the shallots, sherry and stock and bring to a boil.  

6. Cover the casserole and transfer to the oven and cook 35 minutes, turning once.  

7. Remove the sweetbreads with a slotted spoon and transfer to a warmed serving platter. Cover with foil and keep warm.

8. Add the cream to the cooking juices and quickly bring to the boil over a high heat. Continue to cook for about 5-8 minutes.  Remove from the heat and whisk in the butter.  

9. To serve - strain the sauce over the sweetbreads and garnish with slices of lemon.

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