Crumbed Sweetbreads and Cannellini Bean Salad
The Best Lamb Sweetbread Recipe
4
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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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
i
halved
1 Tbsp honey
1 Tbsp Dijon mustard
1/3 cup extra virgin olive oil
salt
To taste
black pepper
To taste
celery leaves
For garnish
Method
The Night Before
Next Day Preparation
To Cook Sweetbreads
To Serve
1
Soak the lamb sweetbreads in a mix of 50g of salt, 1 litre of cold water, 3 chopped garlic cloves, thyme and marjoram.
2
Cover it and let it rest in the fridge overnight.
3
Soak the cannellini beans in water overnight.
Nutrition Information per Serving (488g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
3130 kJ (747 kcal)
Protein
35.5g
Total Fat
47.1g
Saturated Fat
7.4g
Carbs
40.8g
Sugars
10.5g
Sodium
720mg
Iron*
8.7mg
* Percentage of recommended daily intake (Aust/NZ)
