Lamb Chump Recipe - Great British Chefs

Ingredients

• 4 chumps of lamb, bones removed, approximately 225g-250g each
• 4 lamb sweetbreads, large, soaked in salted water overnight
• 50g of olive oil
• 30g of unsalted butter
• sea salt
• ground black pepper
• lamb trimmings, from the chumps
• 2 shallots, sliced
• 8 button mushrooms, sliced
• 2 garlic cloves, chopped
• 100ml of Madeira
• 100ml of red wine
• 1000ml of lamb stock
• 50ml of olive oil
• salt
• wild garlic, 12 shoots with roots attached
• 40g of unsalted butter
• 20 morels
• 25ml of olive oil
• 15g of unsalted butter
• 125g of wild garlic buds
• 20g of salt
• 100g of water
• 100g of Brock Hall Farm goat's curd
• wild garlic leaves, small, for garnish