Recipe: Lamb Sweetbreads with Sorrel

1 In a large container, place your lamb sweetbreads then cover them generously with cold water and change the water at least 4 times over 6 hours.

2 Then place them in a large pot, cover with cold water, bring to a boil and continue cooking for 6 minutes. Then, pour cold water over them while stirring until completely cooled.

3 Drain your lamb sweetbreads and peel them to remove all impurities, then arrange them on a plate, salt and pepper them, wrap in film and refrigerate.

4 In a saucepan, heat your cream and poultry stock, salt lightly, grind pepper over it and let reduce by a third.

5 Meanwhile, finely chop your sorrel rolled like small bundles on the cutting board, creating what we call a chiffonade in cooking. When your sauce is reduced, pour the chiffonade into it, just bring to a boil and remove the covered saucepan to the side.

6 In a large pan, pour your clarified butter. When it begins to have golden reflections, place your lamb sweetbreads and sear them gently (7 to 8 minutes) without burning, turning on all sides until they shine.

7 Then reheat your sorrel sauce and pour a good ladle at the bottom of each hot plate, place your lamb sweetbread nuggets on top and add a few shavings of aged Salers on top.

8 Serve small lemon wedges in the center of the table so your guests can add a few drops to the lamb sweetbreads.
The flavors and textures you experience when the acidity of the sorrel blends with the delicacy of the sweetbreads, enhanced by the slightly tart taste of Salers, is a miracle of osmosis.
Clarified butter:
It is butter melted slowly from which the foam is removed.