Lamb’s sweetbreads with runner beans, bacon and mushrooms

Lamb’s sweetbreads with runner beans, bacon and mushrooms

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

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

Quantity Ingredient
300-400g lamb’s sweetbreads
salt
freshly ground black pepper
250-300g runner beans, trimmed
100g butter
120 g piece unsmoked streaky bacon, cut into 5 mm dice
150g girolles or other seasonal wild mushrooms, cleaned
1 tablespoon cold-pressed rapeseed oil

For the dressing

Quantity Ingredient
1 small red onion, peeled and finely chopped
3 tablespoons cider vinegar
1 teaspoon tewkesbury mustard
4 tablespoons cold-pressed rapeseed oil

Method

  1. 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.
  2. Meanwhile, for the dressing, put the red onion, cider vinegar and 2 tablespoons water into a small pan and simmer for 2–3 minutes or until the liquid has reduced by half. Remove from the heat and whisk in the mustard and rapeseed oil. Season with salt and pepper and set aside.
  3. Shred the runner beans lengthways on a slight angle very finely. Add to a saucepan of boiling salted water and cook for 30 seconds, then drain in a colander. Refresh briefly under the cold tap, drain and pat dry with kitchen paper.
  4. Trim the blanched sweetbreads of any fat and membrane, then season them. Melt half the butter in a frying pan and cook the sweetbreads, stirring frequently, over a fairly high heat for 4–5 minutes until golden. Drain on kitchen paper and keep warm.
  5. Melt the rest of the butter in the frying pan. Add the bacon pieces and fry over a medium heat for 2–3 minutes, then add the mushrooms. Cook for 4–5 minutes until tender, turning them every so often and lightly seasoning them.
  6. Meanwhile, warm the runner beans in 1 tablespoon rapeseed oil, then toss in the dressing and season.
  7. To serve, divide the runner beans between warmed serving plates and scatter the sweetbreads and mushrooms over the top. Serve at once.
Tags:
Hix Oyster & Chop House
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again