By continuing to browse our website you are in agreement with our
Cookies Policy.
Our website uses cookies in order to provide you with a better experience. Continue to use this site as normal if you're happy with this. Click here to view our
Cookies Policy.
This muscular dish from Francesco Mazzei epitomises nose-to-tail eating, pairing a rack of lamb with its sweetbreads and kidneys. Broad beans, peas, tomatoes and watercress make lovely summery accompaniments but feel free to adapt this recipe to suit other seasons.
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
To start the dish, make the sauce. Heat a heavy-based saucepan or casserole dish over a medium-high heat. Add the shallots and cook until golden in colour. Add the garlic, rosemary, thyme and wine, and reduce until the pan is almost dry
Meanwhile, roast the lamb bones in the oven for 30 minutes. Once browned, add to the casserole dish, followed by the tomato paste and enough cold water to cover. Bring to a simmer for 12 hours, removing any scum that floats to the surface
Remove from the heat, allow to cool and pass through a fine strainer into a clean pan
5
To prepare the sweetbreads, add to a pan with the cold milk and bring to the boil. Once boiling, remove from the heat immediately and allow to cool in the liquid. Drain, pat dry and cut into bite-size pieces. Refrigerate until required
Peel the potatoes and use a pastry cutter to form into 4 discs, 4cm in diameter x 2-3cm high. Place into a large pan with cold water and a generous amount of salt. Bring to a gentle boil and cook until tender and still slightly firm in the centre. Remove from the heat, drain and allow to steam for a few minutes
Melt a large knob of butter in a hot pan and once foaming add the potatoes and cook until golden brown on both sides. Set aside and keep warm
butter
8
To prepare the vegetables, blanch the baby turnips, spring onion and fennel separately for 2 minutes each in salted boiling water. Repeat with the tomatoes for 30-60 seconds. Drain well and sear all of the vegetables on the plancha or in a hot pan with a dash of olive oil and seasoning of salt
In a separate pan, cook the broad beans and peas in salted boiling water, then drain and refresh in iced water. Peel the shells from the broad beans and reheat with the other vegetables before serving
Temper the rack of lamb by leaving out at room temperature for 30 minutes. Season with salt and pepper and sear in a hot ovenproof pan, fat-side down first, until golden brown all over. Place in the oven for 8-10 minutes, then remove and allow to rest for 4-5 minutes
Meanwhile, season the kidneys with salt and pepper and sear on a hot plancha or pan with a little oil. Remove and allow to rest. Season the semi-cooked sweetbreads and sear on the plancha until golden, then remove and keep warm
To serve, cut the lamb kidneys in half and neatly arrange the vegetables on to plates. Carve the lamb rack and arrange cutlets on the plates with the kidneys, sweetbreads and some hot lamb jus. Garnish with watercress and serve immediately
Francesco Mazzei reminds us why we fell in love with Italian food in the first place, conjuring soulful dishes that put flavour first.
Get recipes in your inbox
Sign up to our Email Newsletter
By entering your email address above, you are agreeing to be added to our weekly newsletter database. You can find out how we store and process your data in our privacy policy and you can unsubscribe at any time.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.
You're already subscribed!
It looks like you've already signed up to our newsletter. If you have not already, why not register for an account here
Comments ()
Rack of lamb with summer vegetables
Change your username in user settings to something more personal.
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
This comment was edited
Please enter text
Comments must be less than characters
Report this comment
Please state your report in the space below
Change your username in user settings to something more personal.
Report this comment
Please state your report in the space below
Thank you for the report
It will be dealt with as soon as possible.
Are you sure you want to delete this comment?