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Roasted lamb sweetbreads with smoked bacon and onion sauce, potato rosti and spinach

Roasted lamb sweetbreads with smoked bacon and onion sauce, potato rosti and spinach is a breads recipe made with Olive Oil and Sherry Vinegar. Keep it handy for the next time you cook it.

Ingredients

• 1 tbsp
• 1 tbsp
• 2 tsp
• 1 tbsp
• 1 tbsp

Method (preview)

1. 1

   For the roasted sweetbreads, place the trimmed sweetbreads into a pan of boiling water and cook for one minute.

2. 2

   Drain and then rub with olive oil, dust with turmeric and season well with salt and freshly ground black pepper.

3. 3

   Place on a roasting tray in the oven and roast for five minutes, or until the sweetbreads are cooked through.

4. 4

   For the smoked bacon and onion sauce, heat the olive oil in a frying pan, add the bacon and onion and fry over a gentle heat until the onion has softened.

5. 5

   Add a dash of water, the sherry vinegar and five spice and simmer for five minutes.

6. 6

   Set aside and keep warm.

7. 7

   For the potato rösti, place the grated potato into a clean tea towel and twist the towel to squeeze out the excess moisture.

8. 8

   Heat the olive oil in a small frying pan, add the grated potato and season well with salt and freshly ground black pepper.

9. 9

   Fry for four minutes, then add the butter down the edges of the rösti and fry for one minute.

10. 10

    Turn the rösti over and fry for another 3-4 minutes, or until golden-brown.

11. 11

    Remove with a slotted spatula and allow to drain slightly on kitchen paper.

12. 12

    For the spinach, heat the olive oil in a frying pan, add the bacon and onion and fry for 3-4 minutes.

13. 13

    Add the spinach and butter and season with salt and freshly ground black pepper.

14. 14

    Stir until wilted.

15. 15

    To serve, place the potato rösti onto a serving plate, top with a small mound of spinach and place the sweetbreads around the sides.

16. 16

    Pour over the bacon and onion sauce and serve immediately.