Instructions: Rinse the sweetbreads several times in cold water with sliced lemon added to it. Slice into 1-inch-thick pieces. This is easier to do when the sweetbreads are half frozen. Trim away the thick membrane witha sharp knife.

Bring a pot of water to the boil and add the turnip greens. Cook 2 minutes, then drain.

To make the sauce, heat 2 tablespoons butter in a saucepan and add the chopped onion. Cook until soft, about 5 minutes. Add the garlic and tomatoes and break into chunks with a wooden spoon. Add lime juice and simmer 5 minutes. Add lemon balm or mint, cumin seed, and salt and pepper to taste.

Meanwhile, heat the 4 tablespoons of butter in a frying pan. Add the sweetbreads and saute for several minutes, until browned on both sides. Add the turnip greens and toss over heat 3-5 minutes, until the sweetbreads are done. Remove from the heat, pour tomato sauce over, and serve topped with lime zest.

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