Lamb Rump, Lamb Sweetbreads & Pea Purée Recipe
Celebrated chef Alan Murchison shares his recipe for lamb rump with anchovy, lamb sweetbreads and pea purée - a perfect springtime recipe
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:
- Oven
- Pan
- Stove
- Skillet
- Saucepan
- Blender
- Fine chinoise
- Mixing bowl
- Absorbent towel
- Whisk
- Chef's knife
- Cutting board
- Colander
- Measuring cup
- Measuring spoon
- Tongs
- Plate
- Slotted spoon
- Spoon
- Kitchen towel
- Kitchen scale
Ingredients
- 4 lamb rumps
- 30g of lamb fat
- 1 sprig of rosemary, leaved stripped
- 2 garlic cloves, crushed
- salt to taste
- 200g of lamb sweetbreads, cut into bite size pieces
- 50g of flour
- 100g of butter
- 300g of frozen peas
- 200ml of water, boiling
- 150g of wild garlic leaves
- 30g of butter
- 300g of broad beans, shelled
- 300g of fresh peas
- 250g of butter
- 500ml of water
- salt to season
- 12 anchovy fillets, in brine
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