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This sweetbreads recipe by Sean Hope features the verdant flavours of late spring and early summer. Alongside the sweetbreads are asparagus spears, shallots, pea purée and fresh peas, all tied together neatly with a rich lamb and Madeira sauce. For more recipes that revel in nose-to-tail eating, visit our offal collection.
Pan-fried lamb sweetbreads with pea purée, sous vide shallots and asparagus spears