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Lunch | Meat

Lamb's tongue, leek and sweetbread salad

Reduce your triedness and fatigue with this nose to tail dish

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Lamb's tongue, leek and sweetbread salad recipe
Serves:
4
Preparation:
20 Mins
Cooking:
150 Mins
High FODMAP:
Yes
Allergens:
Milk, Lactose, Eggs, Soya, Sulphur dioxide, Gluten
Check Your Own Recipe

What are the health benefits of Lamb's tongue, leek and sweetbread salad?

Reduce your triedness and fatigue with this nose to tail dish

 

Ingredients

Method

Ingredients

2 bay leaves nutritional information
2 bay leaves
30g/1 tbsp broad beans, peeled nutritional information
30g/1 tbsp broad beans, peeled
25g/1oz butter nutritional information
25g/1oz butter
50g/2oz capers, chopped nutritional information
50g/2oz capers, chopped
140g/2 carrots, chopped nutritional information
140g/2 carrots, chopped
3g/6 peppercorns nutritional information
3g/6 peppercorns
100g/2 free-range eggs nutritional information
100g/2 free-range eggs
100g/2 hard boiled eggs, chopped nutritional information
100g/2 hard boiled eggs, chopped
50ml/2fl oz lamb stock nutritional information
50ml/2fl oz lamb stock
220g/6 lamb’s sweetbreads, blanched and diced nutritional information
220g/6 lamb’s sweetbreads, blanched and diced
200g/2 leeks, kept whole, cleaned nutritional information
200g/2 leeks, kept whole, cleaned
125ml/4fl oz mayonnaise nutritional information
125ml/4fl oz mayonnaise
50ml/2fl oz milk nutritional information
50ml/2fl oz milk
2 tbsp olive oil nutritional information
2 tbsp olive oil
100g/1 onion, chopped nutritional information
100g/1 onion, chopped
12g/2 tbsp chopped flat leaf parsley nutritional information
12g/2 tbsp chopped flat leaf parsley
50g/2oz gherkins, chopped nutritional information
50g/2oz gherkins, chopped
30g/2 radishes, with leaves nutritional information
30g/2 radishes, with leaves
Salt and pepper to taste nutritional information
Salt and pepper to taste
400g/4 lamb’s tongues nutritional information
400g/4 lamb’s tongues
1 sprig thyme nutritional information
1 sprig thyme
115g/4oz dried breadcrumbs nutritional information
115g/4oz dried breadcrumbs
115g/4oz flour nutritional information
115g/4oz flour
More about these ingredients

Method

Simply follow our simply laid out recipe:

1) For the sweetbread fritters, begin by heating a non-stick frying pan. Once hot, add the olive oil and the diced sweetbreads, season with salt and freshly ground black pepper and cook until crisp. 
2) Add the shallots, garlic and parsley to the pan and fry for a minute. Pour in the lamb gravy and take off the heat. Pour the sweetbreads mixture into ice cube containers and freeze. 
3) For the lamb’s tongue, bring a large pan of water to the boil,add the tongues and return to a simmer and cook for 2½ - 3 hours. 
4) Once cooked, remove from the heat and let the lamb’s tongues cool in the stock. Once cooled, remove the tongues from the stock, peel them and cut into strips. 
5) Mix the eggs and milk to make an egg wash. 
6) Place the flour, egg wash and breadcrumbs into three separate bowls. Once the sweetbread fritters are frozen, turn them out of the moulds and cover them first with the flour, then egg wash, then breadcrumbs. Repeat this process three times on each fritter. 
7) Set the fritters aside to defrost. 
8) For the leeks, preheat the oven to 180C/350F/Gas 4. Place the cleaned leeks onto aluminium foil. Add the thyme, bay leaves, garlic and a knob of butter. Season well with salt and freshly ground black pepper and drizzle with olive oil. Wrap up the aluminium foil, to make a parcel, and cook in the oven for 30-35 minutes, or until the leeks are tender. 
9) For the gribiche, mix all the ingredients together and set aside. 
10) To finish the lamb’s tongues, heat a frying pan until hot, add a splash of oil and the lamb’s tongue strips and fry until crisp and golden-brown. 
11) To finish the sweetbread fritters, heat a deep fat fryer to 190C/375F. Or alternatively heat vegetable oil in a deep sided, heavy-based pan until a breadcrumb sizzles and turns golden-brown when dropped into it. Carefully drop the sweetbread fritters into the oil and cook for 2-3 minutes until golden-brown, crisp, and hot through. Remove the fritters from the hot oil with a slotted spoon, and drain onto kitchen paper. Season with a little salt and freshly ground black pepper. 
12) To serve, cut the leek down the centre and place one half on each serving plate. Spoon some gribiche on top of the leek. Place the fritter and lamb’s tongue on top of the gribiche. Garnish with sliced carrots, broad beans, parsley leaf, radishes and shallot rings.

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