Lamb Sweetbreads with Manuka Honey and Balsamic
(serves 4 as an entrée)
- 500gms lamb sweetbreads
- Plain flour
- 100gms unsalted butter
- 1Tbs chopped flat leaf parsley
- 3Tbs Manuka honey
- 3Tbs aged balsamic vinegar
- Sea salt and black pepper
Put the sweetbreads in a bowl and leave under slowly running cold water. Let the water run until all traces of blood have been removed.
Blanch the sweetbreads in gently simmering salted water for approximately 5 minutes or until firm to the touch.
Remove sweetbreads and allow to cool.
Peel off as much of the outer membrane as you can without breaking up the sweetbreads and press under a weighted plate for at least an hour.
Carefully pat dry the sweetbreads with kitchen paper and dust wit seasoned flour.
Melt half of the butter in a large frying pan over a medium to high heat. When the butter is hot, fry the sweetbreads until golden, about 2 minutes each side, remove sweet breads onto a plate.
Melt the remaining butter in a clean pan until it foams and turns a light brown colour. Add the sweetbreads, balsamic vinegar and Manuka honey.
Season with salt and pepper and add the chopped parsley. Reduce the liquid down to a glaze so it coats the sweetbreads.
Remove the sweetbreads to a plate and serve with fresh bread and a salad of baby leaves and herbs.