City Palate

The Wine and Beer Issue - May June 2017

Hazelnut Crusted Lamb Sweetbreads
May/Jun 2009
From FARM Restaurant. Ask your butcher to clean the sweetbreads for you. If you call Gerritt from Driview Farms at 403-553-2178, he will deliver lamb sweetbreads to the Calgary Farmers’ Market for you.

1 lb lamb sweetbreads
Milk
2 bunches watercress
1/4 – 1/2 c. olive oil
2 tart apples, thinly sliced
2 T. apple cider vinegar
3-4 T. olive oil
Salt and pepper
1 c. hazelnuts, toasted and crushed
¼ c. Panko breadcrumbs
Flour
2 eggs
3 T. honey, heated

Soak the sweetbreads in milk for 3 hours. Blanch and refresh 2 bunches of watercress, squeeze out excess water and purée with just enough olive oil to make a thin paste. Set aside.

Make the salad by tossing the sliced apples with cider vinegar, oil and salt and pepper. Set aside.

Mix the hazelnuts and panko together in a bowl. Place the flour on a plate. In another bowl, lightly whisk the two eggs. Dredge the sweetbreads first in flour, then the egg wash then into the nut mixture. Press lightly. Deep fry for 6 to 8 minutes at 350°F until golden brown.

To plate: place a dollop of watercress on 4 plates and spread around a bit. Top with a portion of the apple salad and place sweetbreads on the salad. Drizzle with the warm honey. Serves 4.

Meat