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Salad with lamb sweetbreads and lamb shoulder

Colorful and flavorful salad with two types of lamb (sweetbreads and shoulder). We enrich the salad with olives, cherry tomatoes, and pecorino.

Ingredients

lamb sweetbreads
Oil
salted water

orange slices
boneless lamb shoulder
Thyme and rosemary

B'rustiek white flute
wild cherry tomato mix
lemon olive oil
shavings of pecorino cheese with arugula
raw ham slices
Black olives without pit

120gGreek yogurt
2White wine vinegar
1Savora mustard
250mlButtermilk

Preparation

  1. Defrost the sweetbreads and rinse clean in cold (salted) water.
  2. Bring the water to a boil.
  3. Remove the sweetbreads from the pan immediately and remove the membrane from the meat.
  4. For serving, fry the sweetbreads (unbreaded) until crispy in a little oil and season with salt.

  1. Sear the lamb shoulder (boneless) in oil.
  2. Let cool and vacuum with a little olive oil, thyme, rosemary, and a few slices of fresh orange.
  3. Cook sous-vide for 14 hours at 64°C.
  4. Shred the meat and fry until crispy with salt and pepper.

  1. Cut a B'rustiek into small, irregular pieces.
  2. Mix these pieces with lemon oil, a little lemon juice, and some fresh herbs.
  3. Toast in the oven until croutons (100°C).
  4. Halve cherry tomatoes and mix them with olive oil and salt.
  5. Dry them in an oven at 140°C.

  1. Make a dressing from the buttermilk, yogurt, wine vinegar, and Savora.