Crumbed sweetbreads and cannellini bean salad

The best lamb sweetbread recipe

Serves

1 hr

Prep Time

5 mins

Cook Time

Recipe author

Jack Crosti

Perfect as a starter or light meal, these creamy, crumbed lamb sweetbreads are served with a punchy cannellini bean salad and topped with a citrus, honey mustard and lemon dressing. The recipe was created by Mela Restaurant's Executive Chef and owner, Jack Crosti, in celebration of Nose-to-Tail Month.

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Beef,

Nose to Tail,

Dinner,

Lunch,

National Lamb Day

Ingredients

Sweetbreads

5 lamb sweetbreads

or approximately 100g per person

white flour

Enough for coating

panko crumbs

Enough for coating

1 egg

whisked

fresh thyme

Few sprigs marjoram

3 garlic cloves

finely chopped

canola oil

Enough for frying the sweetbreads

Cannelini Bean Salad

400g can cannellini beans

or 100g of dry cannellini beans

2 shallots

2 lemons

1 cup flat-leaf parsley

50g pumpkin seeds

toasted

1 punnet cherry tomato

halved

1 Tbsp honey

1 Tbsp Dijon mustard

_1/3 cup extra virgin olive oil

kosher salt

To taste

black pepper

To taste

celery leaves

For garnish

Method

The Night Before

Next Day Preparation

To Cook Sweetbreads

To Serve

Soak the lamb sweetbreads in a mix of 50g of salt, 1 litre of cold water, 3 chopped garlic cloves, thyme and marjoram.

Cover it and let it rest in the fridge overnight.

Soak the cannellini beans in water overnight.

Nutrition Information per Serving (488g)

This analysis was done based on 100g raw weight serve of sweetbreads per person. Sweetbreads are a delicacy and are quite high in cholesterol. Those watching their cholesterol intake should reduce their portion size of sweetbread or avoid altogether.

Energy

3130kJ (747 kcal)

Protein

35.5g

Total Fat

47.1g

Saturated Fat

7.4g

Carbs

40.8g

Dietary Fibre

Sodium