Lamb sweetbreads

I have to admit that I am not much of offal, and if they had told me it was sweetbreads, I would never have tasted them. I tried this dish for the first time in the town of Padre, Peñascosa, in Albacete and I loved it (they call it “Landres” there). It was delicious, whenever we go, we have a plate. So when I returned to Madrid, I started looking like crazy for a similar recipe for sweetbreads, and after trying it, I adapted it to the thermomix. The result has been excellent. I have used lamb gizzards, but of course you can also make them with pork or beef gizzards (although the latter can be tougher).

In gastronomy, when we talk about gizzards, we are referring to glands called parotids that are found on the animal's face. The sweetbreads of pork, lamb or veal are used. They are very rich in phosphorus, which is fantastic for our body as it will help us strengthen our bones, teeth and muscles. However, it is a food with a high concentration of cholesterol, therefore, those of you who have high levels should take them with caution.

Lamb sweetbreads

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Lamb sweetbreads with a tasty sauce of white wine, garlic and parsley, very simple to prepare.

• Irene Arcas

• Recipe type: meat
• Rations: 4

• Cooking time: 57M
• Total time: 57M

Ingredients

• 400 g lamb gizzards
• 6 cloves of garlic
• 50 ml of virgin olive oil
• a pinch of salt
• a pinch of pepper
• 200 ml of white wine
• 100 ml water
• 1 pill of avecrem (or a tablespoon of homemade broth)
• a good bunch of parsley

Preparation

1. The first thing to do is clean the gizzards very well and cut the thickest pieces in half or three. I particularly like small pieces better, but that depends on taste.

2. Season all the gizzards well.

3. In the thermomix glass, add the fresh parsley leaves and crush 5 seconds, speed 5. We take the parsley out of the glass and reserve it since we will use it at the end.

4. Then we add the olive oil and the garlic cloves. We shred 5 seconds, speed 6. We lower the remains of the walls and the lid and program 5 minutes, varoma temperature, speed 1.

5. Next we add the gizzards and fry 10 minutes, varoma temperature, speed 1, left turn.

6. We add the water, the wine and the avecrem pill. We program 40 minutes, varoma temperature, spoon speed, left turn. We check if they are tender, if not, we program 10 or 20 more minutes. We also check the salt point.

7. We serve with a lot of bread to dip in the sauce. I would put this dish as a starter, since it can be made very monotonous as a single or main dish.

Equivalences with TM21

More information - Homemade avecrem meat stock tablets