Loin of Toddington lamb, pea purée, sweetbreads and a rosemary jus

The Recipes / Meat

Buckland Manor, Worcestershire

340g lamb loin
600ml rapeseed oil
2 rosemary sprigs, chopped
2 garlic cloves, sliced
100g butter

2 x 50g sweetbreads
1.14 litres milk
200g plain flour
2 eggs, beaten
200g panko breadcrumbs
1.2 litres vegetable oil

2.5kg roasted lamb carcasses
400g onions, thickly sliced
1 garlic bulb, halved
20 thyme sprigs
1.2 litres chicken stock
500ml beef stock
10g white peppercorns

Pea purée
400g frozen peas
200g butter
4 shallots, finely chopped
2 garlic cloves, finely chopped

Herb crust
200g dry breadcrumbs
200g parsley
100ml oil

Tender seasonal vegetables
Herbs/pea shoots


Serves 2

Marinate the lamb overnight in the oil, rosemary and garlic. Soak the sweetbreads overnight in the milk.

Boil all the jus ingredients with 400ml of water in a large pan for an hour until reduced, skimming any residue. Pass through a muslin cloth and keep warm.

For the purée, defrost the peas. Gently fry the shallots and garlic in butter until soft. Add the peas, covering with water. Cook until soft, season and blend to a purée, passing through a sieve.

Rinse the sweetbreads. Place in boiling water for 30 seconds, then move to iced water for 10 seconds. Remove any fat and sinew. Coat the sweetbreads in flour, beaten egg and panko breadcrumbs. Deep fry at 180˚C until golden.

Seal the marinated lamb in a hot pan with butter for 2 minutes on each side, then place in the oven at 170˚C for 2–3 minutes before resting.

Blend the ingredients for the crust, pressing firmly onto the lamb.

Swipe the pea purée across the plate, topping with the lamb and sweetbreads. Finish with tender vegetables, herbs/pea shoots and the jus.