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.