Pan Seared Loin of Welsh Lamb and Crispy Lamb Sweet Breads

Essential Cuisine

Essential Cuisine

Standard Supplier 20th October 2014
Essential Cuisine

Essential Cuisine

Standard Supplier

Pan Seared Loin of Welsh Lamb and Crispy Lamb Sweet Breads

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 Pan Seared Loin of Welsh Lamb and Crispy Lamb Sweet Breads recipe below as tried and tested by our professional chefs. Main prepared by Samuel Whittaker in the Cheshire Heat of the North West Young Chef Competition 2014

Ingredients

  • 500g Lamb saddle
  • 100g Lamb sweet breads
  • 200g marris piper potatoes
  • 100g Asparagus
  • 50ml Olive oil
  • 120g Peas
  • 50g Carrots
  • 100g Panko bread crumbs
  • 100g White onion
  • 30g white pepper corns
  • 20g Halen mon
  • 10g Thyme
  • 1 Bulb Garlic
  • 50ml Sherry vinegar
  • 200ml port

Method

Take the lamb loin off the untrimmed saddle, by sliding knife down the ribs. Trim all sinue of loin and roll in cling film to form a perfect round loin. Chop the saddle bones to infuse the jus.
For the jus caramelise the saddle bones and mirepoix of vegetables, then deglaze with port and cover with water and simmer. Skim stock as working, reduce stock until intense in flavour and the correct constancy. Flavour with sherry vinegar to taste.
For the parmentier potatoes peel and cube the potato, then pan roast with garlic and thyme until golden on each side and soft. Drain until needed.
Prep and cook the baby rainbow carrots in a butter emulsion and sloe gin until soft then chill.
Slice the asparagus thin on a mandolin, keep in the fridge until needed.
with the sweetbreads prep by removing the membrane. Then caramelise in a frying pan with salt and pepper, once cooked chill. Then breadcrumb with panko. Deep fry at 180c just before serving.
Blanch the lamb loin in boiling water for a minute in the cling film, to set the loin to the perfect round shape. Remove the cling film and place in a hot frying pan with garlic thyme and oil, slowly fry the loin getting good colour all around until its pink then rest.
Season the asparagus ribbons lightly warm in a pan with a knob of butter.
Cut the lamb into 4 medallions, place the meat apart with the crispy sweet breads in the middle, arranging vegetables around neatly, dressing with jus.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.