- 200g lamb cannon
- 150g lamb sweetbreads
- 150g flour
- Salt/black pepper
- 500g wild garlic leaf
- 200g morels
- 1 bunch baby turnips
- 100g egg white
- 50g salt
- 100g butter
- 10g xanthan gum
- Rosemary
- Lamb jus
Roasted Lamb cannon and sweet breads with wild garlic puree, Turkish morels and salt baked turnips
Kim Woodward
14th March 2017
Roasted Lamb cannon and sweet breads with wild garlic puree, Turkish morels and salt baked turnips
Lamb recipes tend to be exceptionally varied, with meals that offer classic comfort food as well as dishes that boast a more delicate, refined flavour. Take a look at the Roasted Lamb cannon and sweet breads with wild garlic puree, Turkish morels and salt baked turnips recipe below as tried and tested by our professional chefs. As part of The Staff Canteen Live, Kim Woodward will be cooking roasted lamb cannon and sweet breads with wild garlic puree, Turkish morels and salt baked turnips for her demonstration at IFE 2017 - supported by Westlands. You can register here: www.ife.co.uk/tsc
Ingredients
Method
Start by roasting the cannon in a little oil and add the butter and rosemary. Gently baste the meat in the oven at 190°C for 2 minutes and leave to rest. Whisk the egg whites until soft peaks and add salt and coat over the baby turnips. Bake in foil in the oven for 10 minutes. Prepare the flour with salt and black pepper and add the sweetbreads and pan roast in butter. Blanch the wild garlic leaf and place into a thermo mixer with the xanthan gum and blend until smooth. Roast the morels in oil and leave on the side. Once ready start to plate and finish with lamb jus and garnish with turnip leaves.
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