Serves two
Prep time 5 mins
Cooking time 10 mins

250gms lambs sweetbreads (prepared* see below)
2 tbl spoons seasoned flour (salt & pepper)
Knob of butter
Clove of garlic chopped
Fresh chilli chopped
Paprika piccante
Spinach rinsed
Parsley chopped (optional)

Cut sweetbreads to bite size chunks and dust in the flour.
Chop chili & garlic
Heat a pan
add butter
Add garlic & chilli
Cook for 30 seconds
Add sweetbreads & paprika
Cook for 6-8 minutes or until they have a good colour
Add spinach and cook until wilted
Serve and enjoy!

*Prepare Sweetbreads

1. Soak the sweetbreads in cold water for 1-2 hours to remove all the blood.

2. Drain, and put them in a pan with cold water to cover.

3. Heat to boiling point and pour off the liquid.

4. Rinse the sweetbreads under cold water.

5. Remove the black veins and as much as possible of the membranes which cover them.

6. Heat the butter or margarine in a saucepan and toss the sweetbreads in it.

7. Then barely cover them with the stock. Season to taste with salt and pepper.

8. Heat to simmering point, cover the pan, and cook gently for 45 minutes – 1 hour, until tender.

9. Transfer to a warmed dish and keep hot.

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