These babies are often overlooked by the squeamish diner (because they’re the neck gland of a lamb), but trust me – if you serve these up as a dinner party starter you’ll have everyone talking about them for weeks. Simple to do and ultra tasty. I’ve taken the guidance of Mrs Beeton to breadcrumb the sweet breads, however she recommends serving them with a sherry gravy which I think is a little too heavy for this dish. Instead I’d recommend serving with a fruity chutney or as I’ve done here, serve with a tomato chilli jam (click here for my tomato chilli jam recipe).
Allow 4 good sized lamb sweet breads per person
2 free range eggs
Crispy bread crumbs (I made my own from some stale focaccia bread for a really crispy finish)
Sea salt & ground black pepper
Fruit chutney or tomato chilli jam to serve
1. Trim any fat of sinew from the sweet breads and discard.
2. Place the sweet breads in a bowl of ice cold water and leave in the fridge for 20 minutes.
3. Remove the sweet breads from the water and place in to a saucepan of boiling water. Turn down the heat and leave to simmer for 15 minutes.
4. Preheat your oven to its highest setting and put a baking tray in to heat.
5. Prepare 3 separate bowls – one with plain flour, one with the eggs (beaten), and one with the bread crumbs. To the flour and bread crumbs add a good seasoning of salt and pepper.
6. Remove the sweet breads whilst still hot from the water (watch your fingers as they’ll be very hot – this is best done with two forks) and coat first in the flour, then egg then bread crumbs.
7. Place the coated sweet breads on to the heated baking tray and then put in to the pre-heated oven for 8-10 minutes or until golden brown.
8. Serve with a good dollop of fruit chutney or tomato chilli jam.