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Crumbed Sweetbreads and Cannellini Bean Salad

The Best Lamb Sweetbread Recipe

4

Serves

10 mins

Prep Time

Cook Time

Jack Crosti

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,

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Ingredients

Sweetbreads

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5 lamb sweetbreads

or approximately 100g per person

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white flour

Enough for coating

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panko crumbs

Enough for coating

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1 egg

whisked

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Few sprigs fresh thyme

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Few sprigs marjoram

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3 garlic cloves

finely chopped

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canola oil

Enough for frying the sweetbreads

Cannelini Bean Salad

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400g can cannellini beans

or 100g of dry cannellini beans

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2 shallots

Thinly sliced

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2 lemons

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1 cup flat-leaf parsley

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50g pumpkin seeds

Toasted

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1 punnet cherry tomato

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Halve the tomatoes

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1 tbsp honey

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1 tbsp dijon mustard

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1/3 cup extra virgin olive oil

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salt

To taste

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black pepper

To taste

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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.

More info

Nutrition Information per Serving (488g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

3130 (747)kJ

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)

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