Ingredients

Ingredients For the stock

• 2 carrots, chopped

• 1 onion, chopped

• 2 celery sticks, chopped

• 1 leek, chopped

• 2 garlic cloves, chopped

• 3 peppercorns

• 2 bay leaves

• 1 sprig fresh thyme

For the sauce

• olive oil

• 500g/17½oz lamb bones

• 2 carrots, chopped

• 1 onion, chopped

• 2 leeks, chopped

• 2 garlic cloves, chopped

• 2 bay leaves

• 200ml/7fl oz red wine

For the sweetbreads

• 200g/7oz lamb sweetbreads, cut into 4 portions

• salt and freshly ground black pepper

• olive oil, for frying

For the lamb cutlets

• 1 x 8-bone rack of lamb

• olive oil

• 1 lamb kidney

• salt and freshly ground black pepper

• 1 free-range egg yolk

• ½ black truffle (optional)

• 50ml/2fl oz Madeira (optional)

• 200g/7oz caul fat

• lamb stock (see above)

• chopped fresh chives

For the vegetables

• 75g/2½oz peas (podded weight)

• 75g/2½oz broad beans (podded weight)

• 75g/2½oz sugar snap peas

• 100g/3½oz butter, plus an extra knob

• 200g/7oz mixed wild mushrooms

• 2 garlic cloves, sliced

• 60ml/2½oz lamb stock (see above)

• freshly grated black truffle (optional)

To serve

• freshly grated black truffle (optional)

Description

This Dish Is A Lamb Lover’s Ideal, With Cutlets Served Two Different Ways, With Sweetbreads And A Delicious Lamb Sauce.

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