- 1 lb veal or lamb sweetbreads
- 1/4 cup white wine
- 2 tbs olive oil
- 2 cloves garlic, crushed
- kosher salt
- 5 sprigs fresh thyme
- 5 sprigs fresh parsley
- 1 tbs unsalted butter
- lemon wedges for serving
Sweetbreads are the thymus glands from the neck and throat of a young animal. They are highly prized by chef’s around the world. Veal sweetbreads are usually considered the best however lamb sweetbreads are also much loved. They are best purchased from a reliable butcher as they are very perishable and should be used within 24 hours of purchase.
- Using a piece of butchers twine, tie the thyme and parsley together and add to a large sauce pan.
- Fill the sauce pan with enough water to cover the sweet breads. Add the white wine and bring to a boil.
- Wash the sweetbreads, then add to the boiling water. Reduce to a simmer and poach for 2-3 minutes.
- Remove the sweetbreads from the water and lay them out on a work surface to cook.
- Once the sweetbreads are cool enough to handle, remove the membrain for each sweetbread.
- In a saute pan add the olive oil and butter and using medium heat, then add the sweetbreads.
- Season with salt and pepper and saute until slightly crispy and brown on the outside and smooth and creamy on the inside.
- Serve with lemon wedges.