Lamb loin with glazed sweetbreads

Name: Lamb loin with glazed sweetbreads
Ingredients: 1 lamb rack, around 600g; 1 clove of garlic; 4 leaves of mint; 8 slices of cured pork cheek; 4 small sweetbreads, around 50g each; Lamb jus made with all the bones and meat leftovers; 1 l of fresh milk; 1 l of water; 150g white wine; 1 bay leaf; 10g Sechuan pepper; 10g salt; 50g honey; 1g Espelette chili pepper; 4g ginger; 2kg of white potatoes; 1kg of clarified butter; Salt; pepper; 200g of pitted olives “Taggiasca”; 20g of squid ink

www.four-magazine.com

Why not have a try of this delicious recipe of lamb with sweetbread, potato millefuille and black olives from the new summer menu at L'Altro, Hong Kong, from two Michelin star chef, Phillipe Leveille.

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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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