- 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
Rose Farm Lamb Cutlets and Caramalised Sweet Breads, served with Sticky Braised Red Cabbage
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
Ingredients
Method
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.
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