Spicy Sweetbreads

Sweetbreads are tasty and easily digested. I couldn't find a spicy recipe so invented this simple, delicious dish. The sliced jalapeno gives a lovely bite of heat.

• Preparation Time: 15 mins
• Cooking Time: 34 mins
• Total Time: 49 mins
• Calories: 375 Calories

Ingredients

• 1 tablespoon all-purpose flour
• salt to taste
• ½ lemon, juiced
• ½ teaspoon cayenne pepper
• 1 teaspoon ground paprika
• 1 jalapeno pepper, thinly sliced
• 2 cups frozen peas
• 7 tablespoons butter, divided
• 2 large portobello mushrooms, diced
• 16 ounces lamb sweetbreads
• 1 cup warmed milk, or to taste

Recipe Instructions

Step 1

Soak sweetbreads in a large bowl of water for 1 hour; drain.

Step 2

Place sweetbreads in a saucepan and cover with cold water; bring to a boil. Drain. Run cold water over sweetbreads to cool.

Step 3

Return sweetbreads to the saucepan and cover with cold water again. Add 1 tablespoon butter, lemon juice, and salt; bring to a boil. Simmer for 10 minutes. Remove from heat and let cool.

Step 4

Melt 3 tablespoons butter in a heavy-bottomed skillet over medium heat. Add mushrooms; cook and stir until tender, about 5 minutes. Transfer to a plate.

Step 5

Melt remaining 3 tablespoons butter in the skillet. Add flour; cook and stir until a paste forms, about 1 minute. Season with paprika and cayenne. Pour in milk slowly, whisking until sauce is smooth, 3 to 5 minutes.

Step 6

Stir sweetbreads, mushrooms, and peas into the sauce; cook until peas are heated through, about 5 minutes. Season sweetbreads with salt. Serve garnished with jalapeno pepper.