Sous Vide Lamb Sweetbreads | Recipe by sousvidetools.com

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Sous Vide Lamb Sweetbreads | Recipe by sousvidetools.com

Sous Vide Lamb Sweetbreads

Sous Vide Lamb Sweetbreads Lamb
  • COOK TIME: 40 Minutes
  • PREP TIME: 8 Hours
  • DIFFICULTY: Medium
  • SERVES: 2

Ingredients

  • 300g Fresh Lamb Sweetbreads
  • 1 Litre Milk

FLOUR INGREDIENTS

Blended together to make Rosemary Flour

  • 100g Soft Flour
  • 25g Rosemary
  • Salt
  • Pepper

Method

The delicacy in flavour and smooth, soft texture of lamb sweetbreads is the perfect partner to the herb scented rosemary flour that creates a crisp finish.

METHOD

  1. Preheat your water bath to 62 degrees
  2. First soak the sweetbreads in half of the milk for 8 hours
  3. Bring 2 pints of water to boil then quickly blanch the sweetbreads for 10 seconds, then chill immediately on ice
  4. Peel off any excess sinew
  5. Place the cleaned sweetbreads and the remaining milk in a pouch and vac-seal. If you have an external vacuum sealer use a zip lock bag to create a vacuum instead
  6. Put the pouch into your water bath for 40 minutes
  7. Keep checking the water bath to make sure the water is covering the pouch
  8. Remove the sweetbreads from the pouch and pat dry with kitchen towel
  9. Now, roll in the rosemary flour and pan fry until crisp, then serve immediately
  10. You can place the pouch in ice water until cold and keep in the fridge for up to three days – to regenerate from cold, place the pouch in your water bath at 62 degrees for 30 minutes

Chef’s Tip –

Try addng spice instead of rosemary to the flour or spice to the pouch instead of milk before cooking.

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