Make the sweetbreads disgorge for about 2 h in a salad bowl filled with slightly vinegary cold water, changing the water if need be, until they are nice and white.
Blanch for about 5 min at low boil in a pan of water, starting it cold. Refresh under cold water and drain on absorbing paper.
Delicately get rid of the small skins and cut into regular pieces.
Heat up a pan with oil inside, colour the sweetbreads for a few minutes on a high flame, salt and pepper. Set aside and keep warm.
Peel the rhubarb and cut into pieces. Blanch for 1 min in boiling water. Drain and quickly run cold water over. Dry with absorbing paper.
Heat up a pan with butter, colour the rhubarb. Add the honey and the cardamom, cook for 1 min on low flame, add the glazed tomatoes and the rosemary, mix.
Serve the panned lamb sweetbreads with the rhubarb and tomatoes..
Also discover the braised tail of beef and spicy lentil dahl and the pork cheeks glazed in honey.
