Hazelnut Crusted Lamb Sweetbreads

From FARM Restaurant

2009 May/Jun

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.