Rack of lamb with lamb sweetbread pie and gravy
by
- Main
- Medium
- 4
- 1 hour 40 minutes
PT1H40M
Lamb sweetbreads have a unique flavour and texture and will complement the earthy morels and the spice of nutmeg in this rich pie. The pies can be made a day ahead and kept in the fridge. Shaun Hill likes to serve this with a simple broad bean purée as a garnish (blanched and blended with a little butter), or you could also try peas or baby carrots when in season.
Ingredients
Rack of lamb
- 2 racks of lamb , French trimmed
- 1 tbsp of olive oil
- salt
- pepper
Sweetbread pie
- 12 lamb sweetbreads
- 250ml of white wine
- 4 morels , fresh if possible, soaked if using dried
- 1 shallot , peeled and finely chopped
- 1 chicken breast , skin and sinew removed
- 1 egg
- 25ml of double cream
- 1 pinch of nutmeg
- 1 pinch of salt
- 1 pinch of pepper
- olive oil
- 500g of puff pastry
To serve
- 500g of broad beans , shelled
- 20g of fresh peas
- 1 tsp olive oil
- 1 tbsp of stock, lamb or chicken
- pea shoots
Equipment
- Food processor
Method
1
Begin by poaching the sweetbreads. Place the sweetbreads in a pan with the white wine and top up with water until just covered. Bring to a simmer and cook for 3-4 minutes. The sweetbreads should be set but still soft to touch. Leave to cool in the cooking liquid
- 12 lamb sweetbreads
- 250ml of white wine
2
Once cool, pat the sweetbreads dry on kitchen paper then cut into 2cm pieces. Cut the morels to the same size
- 4 morels , fresh if possible, soaked if using dried
4
Dice the chicken then blend in a food processor until smooth. With the blender running, slowly add the egg followed by the cream. Mix in the nutmeg, salt and pepper
- 1 chicken breast , skin and sinew removed
- 1 egg
- 25ml of double cream
- 1 pinch of nutmeg
5
Roll out the puff pastry to a thickness of 0.5cm then cut into 8cm rounds, you will need 8 in total
- 500g of puff pastry
6
Stir the sweetbread mix into the chicken mousse. Place 1 heaped tablespoon of the mix onto the centre of 4 of the puff pastry rounds then moisten the edges and cover each with a second puff pastry circle. Refrigerate until needed
7
Preheat the oven to 180°C/gas mark 4
8
Heat a large frying pan over a high heat and season the racks of lamb with salt and pepper
- salt
- pepper
- 2 racks of lamb , French trimmed
9
Add the olive oil and the lamb. Sear until golden brown then transfer to the oven for 15 minutes
- 1 tbsp of olive oil
10
Bake the pies for 20 minutes at the same time as the lamb. The lamb will be ready 5 minutes earlier so will be able to rest for just the right amount of time while the pies finish cooking
11
Meanwhile, cook the peas in boiling water for a minute, then drain. Add to a blender (or use a stick blender) with the oil, stock and a couple of mint leaves, and blitz to form a purée (you may need more or less stock for the right consistency). Blanch the broad beans, drain and remove the outer casings. Toss through the pea purée to serve
- 20g of fresh peas
- 1 tsp olive oil
- 1 tbsp of stock, lamb or chicken
- 500g of broad beans , shelled
12
Carve the racks into cutlets and serve three or four propped up against each tart with the pan juices as gravy, the broad beans and a few pea shoots
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Rack of lamb with lamb sweetbread pie and gravy
