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. —coffeefoodwrite
10-12 as an appetizer
lamb sweetbreads (the smaller the better)
In This Recipe
(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.