Lamb Sweetbread Salad | Chilled Boiled Sweetbreads with Onion

Put the sweetbreads in a large bowl, cover with ice water, and change the water several times. They are ready when the water is no longer pink and runs clear. Do not try to remove the membrane yet; it clings to the raw sweetbreads, and pulling it may tear the meat.

Put the sweetbreads in a pot with enough cold water to cover, the apple cider vinegar, bay leaf, and salt. Heat slowly and cook at a gentle simmer, with only occasional bubbles at the surface; a rolling boil will make them fall apart. Remove them when the outside turns matte white and a toothpick slides in without resistance.

Transfer the sweetbreads directly to ice water with a slotted spoon. Once completely cool, the thin outer membrane should peel away easily with your fingertips. Remove any veins and bits of connective tissue between the lobes. Pat the cleaned pieces dry and cut them into bite-size portions.

Thinly slice the red onion, rub it with a pinch of salt, and let it stand for five minutes before squeezing out the liquid. This mellows its sharp aroma and pungency, leaving a gentle sweetness for the salad. Roughly chop the parsley.

Whisk the olive oil, lemon juice, pomegranate molasses, sumac, and black pepper in a bowl. Toss the sweetbreads, onion, and parsley with the dressing, folding from the bottom up. Serve cold; as the sweetbreads warm, their texture softens and loses its pleasant bite.