Spicy Sweetbreads recipe
All Recipes Meat and Poultry Recipes Lamb
Ingredients
- 16 ounces lamb sweetbreads 7 tablespoons butter, divided ½ lemon, juiced salt to taste 2 large portobello mushrooms, diced 1 tablespoon all-purpose flour 1 teaspoon ground paprika ½ teaspoon cayenne pepper 1 cup warmed milk, or to taste 2 cups frozen peas 1 jalapeno pepper, thinly sliced
Nutrition Info
- 374.9 caloriescarbohydrate: 4.8 gcholesterol: 326.3 mgfat: 31.6 gfiber: 0.3 gprotein: 17.8 gsaturatedFat: 18.1 gservingSize: -sodium: 242 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Spicy Sweetbreads
Directions
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Soak sweetbreads in a large bowl of water for 1 hour, drain.
Place sweetbreads in a saucepan and cover with cold water, bring to a boil. Drain. Run cold water over sweetbreads to cool.
Return sweetbreads to the saucepan and cover with cold water again. Add 1 tablespoon butter, lemon juice, and salt, bring to a boil. Simmer for 10 minutes. Remove from heat and let cool.
Melt 3 tablespoons butter in a heavy-bottomed skillet over medium heat. Add mushrooms, cook and stir until tender, about 5 minutes. Transfer to a plate.
Melt remaining 3 tablespoons butter in the skillet. Add flour, cook and stir until a paste forms, about 1 minute. Season with paprika and cayenne. Pour in milk slowly, whisking until sauce is smooth, 3 to 5 minutes.
Stir sweetbreads, mushrooms, and peas into the sauce, cook until peas are heated through, about 5 minutes. Season sweetbreads with salt. Serve garnished with jalapeno pepper.