SWEETBREADS INLEMON SAUCE
10 servings (Approx. 150g per serving) / Allergens: None
Prep Time: 20 minutes / Cook Time: 30 minutes
Total Time: 50 minutes
Sweetbreads and lemon sauce is a refined dish that balances the richness of lamb sweetbreads with the brightness of lemon. In this version, SHO – Concentrated Light Stock adds savory depth, tying together the caramelized sweetbreads with the light citrus sauce. The result is a harmonious plate where umami and acidity balance beautifully.
| Ingredients | Quantity |
|---|---|
| Lamb Sweetbreads | 1500 gr |
| SHO - Concentrated Light Stock | 225 gr |
| Lemon Juice | 150 gr |
| Extra Virgin Olive Oil | 450 gr |
| Unsalted Butter | 225 gr |
| Neutral Oil | 60 gr |
Instructions
- Blanch the sweetbreads: Bring a pot of water to a boil with SHO - Concentrated Light Stock (use approx. 1 part SHO for every 20 parts water).
- Poach the sweetbreads gently for 5 minutes, then remove and cool at room temperature.
- Peel away the outer membrane of the sweetbreads carefully.
- Prepare the lemon sauce by mixing lemon juice, olive oil, and SHO - Concentrated Light Stock (about one-third of the total SHO). Blend until emulsified and keep reserved.
- In a casserole, heat neutral oil over medium-high heat. Add the sweetbreads and caramelize on one side.
- Add the butter and baste while searing the sweetbreads until golden brown on all sides.
- Remove from the pan, plate immediately, and drizzle with the lemon-SHO sauce just before serving.
Notes
- Ensure sweetbreads are thoroughly peeled for the best texture.
- For a richer sauce, whisk in a small knob of butter before serving.
- Serve with some chopped parsley.
