Creamy, crumbed lamb sweetbreads are served with buttered lettuce, peas and spring onions and topped with a sour cream and mustard drizzle.


  • Sweetbreads

  • 750g lamb sweet breads cleaned, (125g per person)

  • 200g plain white flour

  • 300g breadcrumbs

  • 2 eggs beaten

  • Oil for cooking

  • Lemon to serve

  • Vegetables

  • 3 spring onion halved and sliced

  • 4 baby gem lettuce, quartered

  • 450g garden peas (75g per person)

  • 50g unsalted butter

  • Sour cream and mustard sauce

  • 250g sour cream

  • 2 teaspoons of Dijon mustard

  • 1 tablespoon of white wine vinegar

  • 2 egg yolks

  • Roughly chopped tarragon


  • Sweet breads:

  • 1.

    Clean the sweet breads, remove any membrane and blood that may be present.

  • 2.

    Steep the sweetbreads in cold water.

  • 3.

    On three separate plates: flour for dusting on one, beaten eggs on the second and the bread crumbs on the third.

  • 4.

    Remove the sweet breads from the water and pat dry.

  • 5.

    Dust each of the sweet breads with flour, shake any excess flour off. Pass them through the beaten eggs and finally coat with the breadcrumbs.

  • 6.

    Put the coated sweet breads on a plate while you oil in a heavy bottomed frying pan.

  • 7.

    When the oil is hot, put the sweetbreads in the pan, the oil should sizzle. You may need to cook the sweetbreads in batches.

  • 8.

    Allow the sweetbreads to cook for a couple of minutes until crisp and golden then turn them.

  • 9.

    Once both sides have been cooked to golden brown remove the sweetbreads and allow rest on plate with kitchen paper to absorb the excess oil.

  • 10.

    Continue this until all the sweetbreads are cooked.

  • Summer greens:

  • 1.

    Bring a saucepan water to the boil, add the butter.

  • 2.

    Put the quartered lettuce, peas and spring onions in to a colander.

  • 3.

    Submerge the colander with the vegetables in the boiling buttery water for 3-4 minutes.

  • 4.

    Remove the colander from the water, and allow the excess water drain way.

  • Sour cream and mustard sauce:

  • 1.

    Put the egg yolks and the white wine vinegar into a bowl over a Bain Marie and whisk vigorously, until the mixture thickens to a coating consistency.

  • 2.

    Remove from the Bain Marie*, add one teaspoon of mustard and allow the mixture to cool.

  • 3.

    Once mixture is cooled fold in the sour cream, check for seasoning and add more mustard if required. Stir through the chopped tarragon.

  • To serve:

  • 1.

    Put the summer vegetables into a serving dish slice the larger schnitzel sweet breads and place on top of the vegetables to serve. Drizzle with lemon juice and serve the sour cream sauce on the side.

  • 2.

    * Bain Marie: heated water bath

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