Will Guthrie’s Loin of Toddington Lamb and Pea Purée with Sweetbreads and a Rosemary Jus

Name: Will Guthrie’s Loin of Toddington Lamb and Pea Purée with Sweetbreads and a Rosemary Jus
Ingredients: 2 rosemary sprigs, chopped; 2 garlic cloves, sliced; 600ml rapeseed oil; 340g lamb loin; 100g butter; 2 x 50g sweetbreads; 1140ml milk; 200g plain flour; 2 eggs, beaten; 200g panko breadcrumbs; 1200ml vegetable oil; 2.5kg roasted lamb carcasses; 400g onions, thickly sliced; 1 garlic bulb, halved; 20 thyme sprigs; 1.2L chicken stock; 500ml beef stock; 400ml water; 10g white peppercorns; 400g frozen peas; 200g butter; 4 shallots, finely chopped; 2 garlic cloves, finely chopped; 200g dry breadcrumbs; 200g parsley; 100ml oil

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Using the finest local produce, Executive Chef of Buckland Manor, Will Guthrie, creates a delicious dish that features the classic British combination of lamb and peas.