Recipe: Crumbed Lamb Sweetbreads02:21|BRANDED
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 Number 5 Restaurant chef and owner, Jack Crosti, for Nose-to-Tail Month. INGREDIENTS: - Sweetbreads - 5 lamb sweetbreads (or approximately 100g uncooked sweetbreads per person) - Flour, enough for coating - Panko crumb, enough for coating - 1 egg, whisked - Few sprigs of thyme and marjoram - 3 garlic cloves, finely chopped - Canola oil for frying - Cannelini Bean Salad - 100g dry cannellini beans (or use one 400g of canned cannellini beans) - 2 shallots, thinly sliced - 2 lemons - 1 bunch of parsley, leaves picked - 50g toasted pumpkin seeds - 1 punnet of mixed colour cherry tomatoes, cut in half - 1tbsp honey - 1tbsp Dijon mustard - 1/3 cup extra virgin olive oil - Salt and pepper to taste - Small celery leaves for garnish METHOD: The night before: 1. 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. The next day: 1. Thinly slice the shallots and place them in a bowl, generously season them with salt and let them cure for 1hour. Add the juice of one lemon and stir well. Store them in the fridge to use later. Pick the parsley leaves and store them in a container in the fridge until required. 2. Drain and rinse the cannellini beans and place them in a large pan. Cover with 5cm of cold water and bring to the boil. Scoop off any foam that comes to the surface and continue to boil for a further 10 minutes. Scoop off any remaining foam, then add just a little salt, and simmer gently with the pan lid half on for 1 to 1½ hours, until tender. Keep an eye on the water level, and add more water if necessary. 3. Once the cannellini beans are cooked strain them and set them aside at room temperature. In a small bowl, place the Dijon mustard, honey and the juice of 1 lemon. With the help of a whisk incorporate all the ingredients together. While whisking slowly add the extra virgin olive oil until a nice creamy texture is reached. Adjust with salt and store it in the fridge. To cook the sweetbreads: 1. Prepare three bowls - one with the panko crumb, one with the whisked egg and one with flour. Remove the lamb sweetbreads from the brine, shaking off any excess liquid. Generously cover them with flour, shake any excess off, dip them in the egg mix and then in panko. In a shallow pot, heat the Canola oil to around 175°C ensuring there is enough oil to cover the sweetbreads. Fry the sweetbreads for about 3 minutes or until a nice golden-brown colour is reached. Pat dry any excess oil with some paper towel. TO SERVE: 1. In a suitable bowl mix the cannellini beans, parsley leaves, citrus shallots, toasted pumpkin seeds and cherry tomatoes. Dress it with the honey and mustard dressing and adjust with salt if necessary. Place the salad in a plate or bowl and garnish with some of the celery leaves. Slice each sweetbread in half and place them on top of the salad.