Ingredients
300glamb sweetbreads
200gof lamb breast
150gsarissa Ricotta
Mixed salad leaves
250gmixed peas and broad beans
Vinaigrette
Mint
Fresh lemon rind
25gbutter
Olive oil
Method
In a pan add a touch of olive oil and butter, allow the butter to caramelize.Flour the sweetbreads and fry in the foaming oil and butter.While the sweetbreads are frying, in a hot oven caramelize the lamb breast until crisp.In another pan reheat the broad beans and peas in a touch of butter and finish with the mint and fresh lemon rind.To assemble the dish place the broad beans and peas on the plate.Add the sweet breads and the breast, broken into pieces.Finish with the salad leaves and the ricotta.Finally finish with a drizzle of vinaigrette.Serve immediately and enjoy!