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Lamb Sweetbreads with Peas

500g plump lambs' sweetbreads
Olive oil for frying
A good knob of butter
3 shallots, peeled and finely chopped
100ml white wine
200ml beef stock (a good cube will do)
200ml double cream
300g shelled weight of fresh or frozen peas, cooked according to the method I gave at the beginning
Salt and pepper

Wash the sweetbreads under cold running water for 30 minutes, then put them into a pan and cover with cold water and a dessertspoonful of salt. Bring to the boil and simmer for 2 minutes then drain in a colander and run under the cold tap for a minute to cool them down. Remove the outer skin and put them to one side. Gently cook the shallots in the butter for 2-3 minutes until soft. Add the white wine and beef stock and boil until almost completely reduced. Add the double cream and simmer until it has reduced by half. Add the peas, season with salt and pepper and simmer for 2 minutes.

Meanwhile season the sweetbreads with salt and freshly ground black pepper. Heat the olive oil in a non-stick or faithful frying pan and fry the sweetbreads on a high heat until they begin to colour, then add a little butter and continue to cook until crisp. Remove from the pan and drain on some kitchen paper. Add the sweetbreads to the peas and simmer for a couple of minutes.

You won't need vegetables with this, so serve with new potatoes.

Source: mark Hix, the Independent

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