Rack of Lamb with Sweetbread Pie Recipe
Lamb sweetbreads have a unique flavour and texture and will complement the earthy morels and the spice of nutmeg in this rich pie. Shaun Hill serves this with broad beans as a garnish, you could also...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Blender
- Pie dish
- Rolling pin
- Baking sheet
- Roasting pan
- Oven
- Stove
- Pot
- Saucepan
- Skillet
- Colander
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Spoon
- Plastic wrap
- Refrigerator
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
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