Rack of Welsh lamb recipe
Put the effort in and you'll get a lamb dinner like no other.
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Cooking tools:
- Oven
- Saucepan
- Baking dish
- Roasting pan
- Fine-mesh sieve
- Kitchen towel
- Cutting board
- Chef's knife
- Metal pastry cutter
- Plancha
- Pan
- Tongs
- Colander
- Slotted spoon
- Mixing bowl
- Ice bath
- Stove
- Kitchen scale
- Measuring spoon
- Measuring cup
- Kitchen timer
- Pot
- Spoon
- Plate
- Pastry brush
Ingredients
- 1 rack Welsh lamb (8-bone)
- 4 lamb kidneys (cleaned and deveined)
- 200 g lamb sweetbreads
- 1 l milk
- 2 kg lamb bones
- 200 g shallots, finely diced
- 1 bulb of garlic, halved
- 30 g rosemary
- 30 g thyme
- 1 tbsp tomato paste
- 1 splash rapeseed oil
- 200 g fennel bulb, cut into 8 wedges
- 8 baby grape tomatoes, 4 red, 4 yellow
- 60 g spring onions
- 200 g broad beans
- 200 g peas (fresh)
- 100 g baby turnip (trimmed)
- 1 splash olive oil
- 1 pinch salt
- 2 Maris Piper potatoes
- 1 measure stock (see step 6 for quantity)
- 1 pinch thyme, to taste
- 80 g watercress
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