Lamb Sweetbreads Sautéed in Butter and Olive Oil

By coffeefoodwritergirl • January 20, 2010 • 0 Comments

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Author Notes: Lamb sweetbreads are so delicate and flavorful. We make them at home a lot in the Spring and into the Summer (when lamb is in season). They are quick and relatively easy to make and a nice appetizer. - coffeefoodwritergirl

Serves 10-12 as an appetizer

1 pound lamb sweetbreads (the smaller the better)
salt
pepper
paprika
butter
olive oil

(If your butcher has not already cleaned them...) Clean the sweetbreads by removing the membrane lining and cutting off visible excess fat tissue. Wash and dry thoroughly.
Sprinkle with salt, pepper and paprika.
Sauté in a combination of ½ butter and ½ olive oil over medium heat until golden (about 4 minutes per side depending on size.) You don’t want to dry them out, but you want them fully cooked.
Eat while hot – like chips!