Heston Blumenthal devised a "Best End of Lamb" dish that is served in two courses. This is one of the required components of the second course.
Dissolve the salt in the water and chill.
When cold, submerge the sweetbreads in the brine and refrigerate for 2 hours.
Soak in several changes of cold water for 1 hour. Drain, then seal in a sous-vide bag under full pressure.
Preheat a water bath to 65?C/149?F and cook the sweetbreads for 50 minutes.
Remove and allow to cool at room temperature for 15 minutes, then place in room-temperature water for a further 15 minutes. Transfer to a blast chiller or ice bath and chill to 5?C/41?F. Remove from the bag and peel away any fat and membrane taking care to keep the sweetbreads whole.
Dust the sweetbreads with flour and saut? in clarified butter until golden on both sides.
Chill in a blast chiller and, once cold, cut into 5g pieces. Refrigerate until needed.
N.B. According to Ginger Pig, lamb sweetbreads are available in the UK between Mid-April and the end of September.
It's very complicated, and so it's impossible to enter even a single course as a single recipe.
Accordingly, the final assembly of each of the two courses is labelled (BEL-1) and (BEL-2)
In order to complete BEL-1, you need to FIRST make all the components BEL-1-1, BEL-1-2 and so on. And similarly you need to make all the components for the second course.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (395g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 55 (66%)|
|Amt Per Serving||% DV|
|Total Fat 6.2g||8 %|
|Saturated Fat 3.8g||19 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 15.3mg||5 %|
|Sodium 10mg||0 %|
|Potassium 160.3mg||4 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 4.8g|
|Protein 1.4g||2 %|
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Calories per serving: 83
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