Essex Lamb Bun

Name: Essex Lamb Bun
Ingredients: 1 large rack lamb, Frenchtrimmed; 10 dark savoy cabbage leaves, blanched; 150g crépinette, soaked in water overnight; 1 lamb breast (bone in); 100g veal marrow, cleaned and soaked; 75g lamb sweetbreads; 50g flat parsley, blanched and chopped; 15 anchovies; 1 garlic clove; 15 capers; ½ shallot, diced; ½ lemon zest; 25g olive oil; ½ tsp salt; ¼ tsp cayenne pepper; 750g lamb bones; 2l good chicken stock; 3 yolks for glazing; Oil for cooking; 250g strong flour; 50g polenta; ½ tsp bicarbonate; ½ tsp Maldon salt; 75g lard, 1cm diced; 90ml water

www.four-magazine.com

Try livening up your Monday supper with this recipe from British Michelin star chef Tom Kerridge for Essex lamb with sweetbreads and salsa verde...

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View full recipe on www.four-magazine.com

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.four-magazine.com.

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