Rose Farm Lamb Cutlets and Caramalised Sweet Breads, served with Sticky Braised Red Cabbage

Essential Cuisine

Essential Cuisine

Standard Supplier 20th October 2014
Essential Cuisine

Essential Cuisine

Standard Supplier

Rose Farm Lamb Cutlets and Caramalised Sweet Breads, served with Sticky Braised Red Cabbage

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 Rose Farm Lamb Cutlets and Caramalised Sweet Breads, served with Sticky Braised Red Cabbage recipe below as tried and tested by our professional chefs. Main prepared by Joseph Jones in the Cheshire Heat of the North West Young Chef Competition 2014


  • 450g Rack of lamb
  • 100g Lamb sweetbreads
  • 200g New potatoes
  • 1/2 Leek
  • 6 Baby leeks
  • 6 Baby carrots
  • 1 Carrot
  • 2 Shallots
  • 50g Butter
  • 1/2 Red cabbage
  • 300ml Cooking wine
  • 60g Red currant jelly
  • 30g Brown sugar
  • 30ml Red wine vinegar
  • 500ml Essential Cuisine lamb stock
  • Homegrown thyme
  • 10g Butter


Gently poach sweetbreads till cooked and tender.
Braise finely sliced red cabbage in 1/2 red wine 1/2 redcurrant jelly and all brown sugar.
Boil potatoes till soft, line a terrine with washed blanched leek leaves, blanch baby leeks, when pots are cooked mix them with salt and pepper and butter breaking them slightly, press half the pots into the terrine then carefully place baby leeks through middle and put rest of the pots on top, fold over leek leave and leave to firm in the fridge, warm gentle back through oven when needed.
Peel and blanch baby carrots, peel and blanch halved shallots colour in a pan to serve.
Seal off lamb rack then roast till medium rare, leave to rest before serving.
For the thyme jus sweat off 1 of the shallots finely diced with chopped thyme, add red wine to deglaze the pan reduce by half, add the redcurrant jelly and melt then add lamb stock and bring to boil, reduce to desired consistency and taste.

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 and restrict access – 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 12 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 500,000 followers across Facebook, Twitter, 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.