FOUR’s festive recipe #7

Name: FOUR’s festive recipe #7
Ingredients: 1 large rack lamb, French, trimmed; 10 dark savoy cabbage leaves, blanched; 150g crépinette, soaked in water overnight; 1 lamb breast (bone in); 100g veal marrow, cleaned and soaked; 75g lamb sweetbreads; 50g flat parsley, blanched and chopped; 15 anchovies; 1 garlic clove; 15 capers; ½ shallot, diced; ½ lemon zest; 25g olive oil; ½ tsp salt; ¼ tsp cayenne pepper; 750g lamb bones; 2l good chicken stock; 3 yolks for glazing; Oil for cooking; 250g strong flour; 50g polenta; ½ tsp bicarbonate; ½ tsp Maldon salt; 75g lard, 1cm diced; 90ml water

www.four-magazine.com

We're counting down 'til Christmas with 24 festive recipes by Michelin star chefs. Add this Essex lamb bun with sweetbreads & salsa verde by Michelin star chef Tom Kerridge to your British-themed...

Keywords

hotels & travel

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.

Share this recipe:

Cooking tools: