Full Recipe

Crumbed Sweetbreads

Crumbed Sweetbreads

Last week I bought a pack of frozen lamb sweetbreads from Deidre at our market. The ones she sells are export quality obviously destined for France – the packaging is all in French. I know many people get confused about from which part of an animal sweetbreads come. They’re glands either from the throat (thymus gland) or the pancreas gland and are very delicate and a bit creamy. One of the more usual ways to cook them is crumbing. That’s what I did and added a dressing which went on afterwards. One packet was enough for two of us for dinner with enough left over for lunch the next day.

  • Ingredients
  • 1 packet of sweetbreads
  • Flour
  • Beaten egg
  • Breadcrumbs
  • Salt and pepper
  • Dressing
  • 3-4 parts good quality olive oil
  • 1 part freshly squeezed lemon juice
  • 1 small red onion, finely chopped
  • Good handful of finely chopped chervil or parsley
  • 3-4 cherry tomatoes – chopped (I used a mix of yellow and red tomatoes)
  • 2 tsps drained capers
  • 1-2 cloves garlic, crushed
  • Pinch of Espelette or very small pinch of cayenne pepper (both optional)
  • Salt and pepper


Unfreeze the sweetbreads, trim any fatty bits, rinse under cold water and dry on paper towels. Mix together all the ingredients of the dressing and let it sit at room temperature for at least 10 minutes. Crumb the sweetbreads – dip in seasoned flour, then the beaten egg and finally coat with the crumbs. In batches if necessary, fry the crumbed sweetbreads till golden on each in a neutral tasting oil. Serve with a green salad and/or vegetables with the dressing spooned over.