Ingredients
- 225 g lambs' sweetbreads, blanched, weighted and peeled
- seasoned flour, for dusting
- olive oil, for frying
- 100 g unsalted butter
- 4 tbsp capers, in sherry vinegar, drained
- squeeze lemon juice
- 3 tbsp chopped parsley
- tenderstem broccoli, cooked
- anchovy fillets
- garlic
- olive oil
Description
Jermey Lee Cooks This Gamey Flavoured Offal With A Nutty Butter And A Sharp Tang Of Capers
UK TV
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