Name: Fried Lamb Sweetbreads and Hay Gribiche
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1 pound lamb sweetbreads (soaked in cold water overnight, cleaned and trimmed); 1 cup all-purpose flour; Salt and pepper (to taste); Vegetable oil (for frying); 2 hard-boiled eggs (finely chopped); 2 tablespoons capers (drained and chopped); 2 tablespoons gherkins (finely chopped); 1 tablespoon Dijon mustard; 1 tablespoon fresh herbs ((such as parsley, chives, or tarragon), chopped); 1/4 cup extra-virgin olive oil; 1 tablespoon white wine vinegar; Salt and pepper (to taste)

Fried Lamb Sweetbreads and Hay Gribiche

Fried lamb sweetbreads and hay gribiche is a delightful dish that combines the richness of lamb sweetbreads with the tangy flavors of hay gribiche. Lamb sweetbreads are a type of offal, and when prepared correctly, they can be incredibly tender and flavorful. The sweetbreads are first lightly fried to achieve a crispy exterior while keeping the inside juicy and succulent. As for the hay gribiche, it is a sauce made with ingredients like hard-boiled eggs, capers, gherkins, mustard, and herbs, which adds a zesty and herbaceous touch to the dish. The combination of the fried lamb sweetbreads and the hay gribiche creates a balance of textures and flavors, making it a unique and delicious culinary experience.

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Prep Time 30

Cook Time 15

Total Time 45

Course Appetizer

Cuisine European

Servings servings

Calories 597 kcal

Ingredients

1 pound lamb sweetbreads soaked in cold water overnight, cleaned and trimmed
1 cup all-purpose flour
Salt and pepper to taste
Vegetable oil for frying

For the Hay Gribiche:

2 hard-boiled eggs finely chopped
2 tablespoons capers drained and chopped
2 tablespoons gherkins finely chopped
1 tablespoon Dijon mustard
1 tablespoon fresh herbs (such as parsley, chives, or tarragon), chopped
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
Salt and pepper to taste

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Instructions

Start by preparing the hay gribiche. In a bowl, combine the chopped hard-boiled eggs, capers, gherkins, Dijon mustard, and fresh herbs.
Slowly drizzle in the olive oil while whisking to emulsify the dressing. Add the white wine vinegar, and season with salt and pepper. Set aside.
In a large pot, bring salted water to a boil. Blanch the cleaned and trimmed lamb sweetbreads for about 5 minutes, then transfer them to an ice bath to cool.
Once cooled, pat the sweetbreads dry with a paper towel. Cut them into bite-sized pieces.
In a shallow dish, combine the flour with salt and pepper. Dredge the sweetbreads in the seasoned flour, shaking off any excess.
Heat vegetable oil in a skillet or deep fryer to 350°F (175°C). Fry the sweetbreads in batches until golden brown and crispy, about 3-4 minutes per batch. Transfer to a paper towel-lined plate to drain excess oil.
Serve the fried lamb sweetbreads with a generous drizzle of the hay gribiche sauce on top or on the side.
Enjoy your delectable Fried Lamb Sweetbreads and Hay Gribiche!

Disclaimer

Some parts of recipe maybe AI-generated.

Notes

Feel free to adjust the seasoning and ingredients according to your taste preferences.

Nutrition

Calories: 597kcal (30%)Carbohydrates: 25g (8%)Protein: 25g (50%)Fat: 43g (66%)Saturated Fat: 14g (88%)Polyunsaturated Fat: 4gMonounsaturated Fat: 22gCholesterol: 176mg (59%)Sodium: 341mg (15%)Potassium: 333mg (10%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 237IU (5%)Vitamin C: 2mg (2%)Calcium: 41mg (4%)Iron: 4mg (22%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword lamb

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Fried Lamb Sweetbreads and Hay Gribiche