Crumbed Sweetbreads and Cannellini Bean Salad
The Best Lamb Sweetbread Recipe
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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Nose to Tail,
5 lamb sweetbreads
or approximately 100g per person
Enough for coating white flour
Enough for coating panko crumbs
1 whisked egg
A few sprigs fresh thyme
Few sprigs marjoram
3 finely chopped garlic cloves
For frying the sweetbreads canola oil
Cannelini Bean Salad
400g can cannellini beans
or 100g of dry cannellini beans
1 cup flat-leaf parsley
50g pumpkin seeds
1 punnet cherry tomato
Halve the tomatoes
1 tbsp honey
1 tbsp dijon mustard
1/3 cup extra virgin olive oil
The Night Before
Next Day Preparation
To Cook Sweetbreads
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)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)