Recipe

Lamb Sweetbreads Sautéed in Butter and Olive Oil

Lamb Sweetbreads Sautéed in Butter and Olive Oil

Photo by coffeefoodwritergirl

  • This recipe was entered in the contest for Your Best Nose to Tail Recipe
  • Chef

    coffeefoodwritergirl's Notes: Lamb sweetbreads are so delicate and flavorful. We make them at home a lot in the Spring and into the Summer (when lamb is in season). They are quick and relatively easy to make and a nice...

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Serves 10-12 as an appetizer

1 pound lamb sweetbreads (the smaller the better) Ask a question about this ingredient

salt Ask a question about this ingredient

pepper Ask a question about this ingredient

paprika Ask a question about this ingredient

butter Ask a question about this ingredient

olive oil Ask a question about this ingredient

  1. (If your butcher has not already cleaned them...) Clean the sweetbreads by removing the membrane lining and cutting off visible excess fat tissue. Wash and dry thoroughly.

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  2. Sprinkle with salt, pepper and paprika.

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  3. Sauté in a combination of ½ butter and ½ olive oil over medium heat until golden (about 4 minutes per side depending on size.) You don’t want to dry them out, but you want them fully cooked.

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  4. Eat while hot – like chips!

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