Rack of Lamb with Sweetbread Pie Recipe - Great British Chefs

Ingredients

• 2 racks of lamb, French trimmed
• 1 tbsp of olive oil
• salt
• pepper
• 12 lamb sweetbreads
• 250ml of white wine
• 4 morels, fresh if possible, soaked if using dried
• 1 shallot, peeled and finely chopped
• 1 chicken breast, skin and sinew removed
• 1 egg
• 25ml of double cream
• 1 pinch of nutmeg
• 1 pinch of salt
• 1 pinch of pepper
• olive oil
• 500g of puff pastry
• 500g of broad beans, shelled
• 20g of fresh peas
• 1 tsp olive oil
• 1 tbsp of stock, lamb or chicken
• pea shoots