Caramelized Lamb Sweetbreads, Formby asparagus, Wild Mushroom and Toasted Brioche

North West Young Chef of the Year

North West Young Chef of the Year

Standard Supplier 8th July 2013
North West Young Chef of the Year

Caramelized Lamb Sweetbreads, Formby asparagus, Wild Mushroom and Toasted Brioche

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 Caramelized Lamb Sweetbreads, Formby asparagus, Wild Mushroom and Toasted Brioche recipe below as tried and tested by our professional chefs. Starter cooked by Merseyside Young Chef of the Year 2013 Jacques Verite from Bistrot Verite


  • Sweetbreads
  • Formby Asparagus
  • Wild Mushroom
  • Butter
  • Reduced Chicken Stock
  • Sherry Vinegar
  • Honey
  • Brioche
  • Cream
  • Seasoning


For the sweetbreads, rinse them under water for 5 minutes, then put in a pan, cover with water, season and bring them to the boil then let boil for 5 minutes, then place them in a tub and take the membrane off.
Prep asparagus, trim and peel, then in boiling salted water cook them then place in ice water.
Prep mushrooms, trim them up and wash them.
Toast off the brioche
To finish, caramelize the sweetbreads and mushroom then add to the pan the chicken stock, a splash of sherry vinegar then a bit of cream, check seasoning, when happy throw in a hand full of wild garlic leaves
Warm up asparagus

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