Lamb sweetbreads with gremolata
By Nick Nairn
Ingredients
| Quantity | Item |
|---|---|
| 600g | Soaked lamb sweetbreads (pancreatic are best) |
| 3 | Whole eggs, mixed |
| 100g | Flour, seasoned |
| 100g | Panko (Japanese) breadcrumbs |
| 1 bunch | Flat leaf parsley |
| 1 | Lemon |
| 2 cloves | Garlic |
Method
Bring a large pan of salted water to the boil and add the sweetbreads. Simmer for 3-4 minutes. Then remove and refresh in some chilled water. Then gently remove all of the fat and sinew from each of the sweetbreads. This can be time consuming but is well worth the effort as the sinew can be very chewy. Lay the cleaned sweetbreads out on a tray and pat dry.
Place a few sweetbreads into the seasoned flour and give them a wee shoogle, when coated lift them out and shake off any excess flour and then drop them into the egg mix. Then lift them out and into the breadcrumbs. Ensure that they are well coated and then place onto a tray, repeat this with the rest of the sweetbreads and set aside.
To make the gremolata, finely chop the parsley and place into a bowl. Crush the garlic and zest the lemon on to the parsley and mix well with a little salt and pepper.
Carefully heat your oil to 160c.
Fry off a few sweetbreads at a time for about 5-6 minutes until golden brown and hot all the way through. Remove onto a tray lined with paper towel and keep warm while you cook the rest.
To serve the sweetbreads, lay them on a plate and sprinkle the gremolata generously over the top.
