SEARED LOIN, RIB AND SWEETBREAD OF GOWER LAMB

Jim Hamilton

Jim Hamilton

18th May 2011

SEARED LOIN, RIB AND SWEETBREAD OF GOWER LAMB

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 SEARED LOIN, RIB AND SWEETBREAD OF GOWER LAMB recipe below as tried and tested by our professional chefs. The dish looks impressive but most of the work can be done well in advance.

Ingredients

  • 450g RACK ROAST OF GOWER LAMB
  • 2 LAMBS SWEETBREADS
  • CAWL VEGETABLES:
  • 75g CARROTS
  • 75g SWEDE
  • 75g CELERIAC
  • 75g LEEK
  • 75g POTATO
  • ALL THE ABOVE CHOPPED INTO 1CM INCH DICE
  • JUS:
  • 1/2 PINT GOOD CLEAR LAMB STOCK
  • MASHED POTATOES
  • BOILED POTATOES
  • MILK
  • BUTTER
  • SALT & PEPPER

Method

CAWL VEGETABLES AND JUS
COOK THE DICED VEGETABLES IN SLIGHTLY SALTED BOILING WATER UNTIL JUST COOKED.
REDUCE COOKING WATER BY APPROX. 1/2, AND ADD THIS TO THE LAMB STOCK.
REDUCE THIS TO THE CORRECT CONSISTENCY, SEASON TO TASTE, AND STRAIN THROUGH A FINE SIEVE TO SERVE
SWEETBREADS
SOAK THE SWEETBREADS IN COLD WATER FOR 30 MINS, CHANGING THE WATER A COUPLE OF TIMES. PLACE IN A PAN OF COLD WATER AND BRING UP TO THE BOIL, REDUCE THE HEAT TO A SIMMER AND COOK FOR 2 MINS, REMOVE FROM THE PAN AND COOL IN COLD WATER.TO CLEAN THEM SIMPLY CUT IN HALF AND PEEL AWAY THE OUTER SKIN. SEASON AND PAN FRY IN A LITTLE BUTTER FOR 2 MINS ON EACH SIDE ADD SOME FRESH CHOPPED PARSLEY AT THE END.
RIB OF LAMB
SEASON AND FRY IN A HOT PAN, PLACE THE RIBS FAT SIDE DOWN AND COOK UNTIL BROWNED ADD A TOUCH OF WATER AND PLACE IN THE OVEN AT 180?C FOR 16 MINS
LOIN OF LAMB
REMOVE THE LOIN FROM THE BONES, TRIM AWAY ANY SINEW. (CUT BETWEEN EACH RIB LEAVING YOU WITH 8 MINI SPARE RIBS)
SEASON & FRY IN A VERY HOT PAN FOR APPROX. 3 OR 4 MINS EACH SIDE IN A LITTLE OIL AND BUTTER. REMOVE FROM THE HEAT TO REST, THEN SLICE AND SERVE
TO SERVE
PLACE A QUENELLE OF MASHED POTATO ON THE PLATE. ARRANGE THE CAWL VEGETABLES BY THE MASH, AND PUT THE SWEETBREAD ON TOP OF THE POTATO AND LEAN THE RIB AGAINST THE SWEETBREAD. FAN THE LAMB OVER THE VEGETABLES AND SAUCE. GARNISH WITH FRESHLY CHOPPED CHIVES.

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