Ingredients

Ingredients For the Barnsley chops, sweetbreads and kidneys

• 1 tbsp clarified butter

• 4 Barnsley chops, excess fat trimmed

• 3 lambs' sweetbreads, outer skin and membrane removed

• 4 lambs' kidneys, halved, cores snipped out with scissors

For the braised summer lettuce parcels

• 4 lambs' tongues

• 600ml/1 pint lamb stock

• 2 tsp butter

• 2 Baby Gem lettuces, halved lengthways

• 1 round lettuce, leaves separated

• 150g/5oz unsmoked pancetta, cubed

• 2 carrots, peeled, chopped

• 1 onion, chopped

• 1 tbsp olive oil

• 1 tsp herbes de Provence

• 1 fennel bulb, trimmed and chopped

• 1 celeriac, chopped

• 2 sprigs rosemary, leaves only, chopped

• 1 tsp ground cumin

• 1 tsp curry powder

• 2 bay leaves

• 400ml/14fl oz reduced lamb stock

• 3 bulbs baby fennel, trimmed, cut in half lengthways

• 2 bunches baby carrots, trimmed

For the fresh peas and broad beans

• 250g/9oz fresh peas, out of their pods

• 250g/9oz fresh broad beans, out of their pods

For the confit garlic

• 1 bulb garlic, cloves separated

• 200ml/7fl oz sunflower oil

To garnish

• small punnet pea shoots

• fresh chervil leaves

Description

Recipe Uses 1 Tbsp Clarified Butter, 4 Barnsley Chops, Excess Fat Trimmed, 3 Lambs' Sweetbreads, Outer Skin And Membrane Removed, 4 Lambs' Kidneys,...

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