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Ingredients

• 1 tbsp olive oil
• 1 small leg of lamb
• 3-4 tbsp Dijon mustard
• 1 bunches parsley, finely chopped
• 1 bunches thyme, finely chopped
• 1 bunches mint, finely chopped

• 200 g fine salt
• 450 g coarse salt
• 1 kg plain flour
• 4 free-range eggs
• 500 ml warm water

• 8 large sweetbreads
• flour, for dredging
• 25 g butter
• 100 g double podded broad beans
• 4 baby leeks
• 200 ml lamb stock

Description

Matt Tebbutt’s Spring Dish Is Served With The Season’s Best Broad Beans And Baby Leeks

UK TV