- Sweetbreads:
- 400g Scotch Lamb sweetbreads
- 500g Whole milk
- 500g 4% salt brine
- Scotch Lamb breast:
- 500g Scotch Lamb breast
- 300g Lamb stock
- 100g Cider vinegar
- Pea puree:
- 300g Peas
- Pine oil:
- 100g Pine needles (grand fur)
- 200g Groundnut oil
- Pine vinegar:
- 100g Pine needles
- 250g Cider vinegar
- To plate:
- 12 Lamb sweetbreads
- 120g Lamb breast
- 200g Pea puree
- 4 tbsp Pine oil
- 4 tbsp Pine vinegar
- 40g Chickweed
Scotch Lamb sweetbreads, Scotch Lamb breast, pea, pine and chickweed
Scotch Lamb sweetbreads, Scotch Lamb breast, pea, pine and chickweed
Scotch Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Scotch Lamb sweetbreads, Scotch Lamb breast, pea, pine and chickweed recipe below as tried and tested by our professional chefs. In association with Quality Meat Scotland. Photography by Guy Hinks.
Ingredients
Method
Sweetbreads:
Soak the sweetbreads in the salt brine for 12 hours. Gently rinse them off and then soak in milk for another 12 hours. Wash them off and seal them in a vacuum pouch on full pressure. Cook them in a water bath at 55⁰c for 20 minutes and then put into ice water.
Once cold, trim off all excess fat and peel off the outer membranes. Place on a tray and put another tray on top with a weight, allow them to press for 30 minutes. Keep in the fridge until needed.
Scotch Lamb breast:
Trim the Scotch Lamb breast and vacuum the meat with the stock. Cook at 85⁰c for 10 hours. Remove the meat from the bag, keeping the liquid, pick the meat down removing all excess fat and hard tissues. Reduce the cooking liquid until thickened and
add back into the Scotch Lamb. Season the lamb with salt and the cider vinegar. Keep warm.
Pea puree:
Bring a large pan of salted water up to a rapid boil and add the peas. Cook for about 4 minutes. Strain and add to a blender with a little of the cooking water. Blend on top speed for 5 minutes. Pass through a fine chinois and chill. Keep cold until needed.
Pine oil:
Put the needles into a low oven and dehydrate for about 2 hours. Place the needles and oil into a pan and heat to
60⁰c, transfer to a blender and blend on full speed for a couple of minutes. Hang the oil in a muslin cloth above a container
to collect the oil. Store until needed.
Pine vinegar:
Add together in a jar and leave at room temperature for 1 month. Strain out the needles and store.
To plate:
Warm the pea puree and put a table spoon of pea puree in the centre of the plate and hit it with the back of a spoon. Put a good table spoon of the braised meat off centre right and cover with more of the pea puree. In a hot pan, add oil and cook the sweetbreads (seasoned with salt) on one side until you achieve a good colour and crust. Turn them over and add butter to the pan. Remove from the heat and baste them. Add 3 sweetbreads to the off centre left of the plate. Season the plate with the pine oil and the pine vinegar. Garnish the top with chickweed and serve.
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