Creamy, crumbed lamb sweetbreads are served with buttered lettuce, peas and spring onions and topped with a sour cream and mustard drizzle.
Clean the sweet breads, remove any membrane and blood that may be present.
Steep the sweetbreads in cold water.
On three separate plates: flour for dusting on one, beaten eggs on the second and the bread crumbs on the third.
Remove the sweet breads from the water and pat dry.
Dust each of the sweet breads with flour, shake any excess flour off. Pass them through the beaten eggs and finally coat with the breadcrumbs.
Put the coated sweet breads on a plate while you oil in a heavy bottomed frying pan.
When the oil is hot, put the sweetbreads in the pan, the oil should sizzle. You may need to cook the sweetbreads in batches.
Allow the sweetbreads to cook for a couple of minutes until crisp and golden then turn them.
Once both sides have been cooked to golden brown remove the sweetbreads and allow rest on plate with kitchen paper to absorb the excess oil.
Continue this until all the sweetbreads are cooked.
Bring a saucepan water to the boil, add the butter.
Put the quartered lettuce, peas and spring onions in to a colander.
Submerge the colander with the vegetables in the boiling buttery water for 3-4 minutes.
Remove the colander from the water, and allow the excess water drain way.
Sour cream and mustard sauce:
Put the egg yolks and the white wine vinegar into a bowl over a Bain Marie and whisk vigorously, until the mixture thickens to a coating consistency.
Remove from the Bain Marie*, add one teaspoon of mustard and allow the mixture to cool.
Once mixture is cooled fold in the sour cream, check for seasoning and add more mustard if required. Stir through the chopped tarragon.
Put the summer vegetables into a serving dish slice the larger schnitzel sweet breads and place on top of the vegetables to serve. Drizzle with lemon juice and serve the sour cream sauce on the side.
* Bain Marie: heated water bath
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