How to cook... spring lamb

Herb trio of spring lamb peas and broad beans, Rosemary jus and fondant potato

SPRING is upon us, the sun is shining, flowers are growing, the traditional Sunday lunch is on everyone’s table, but if you fancy cooking something different this is my recipe for a stunning trio of spring lamb.

1x 6 bone rack of lamb (ask butcher to French trim for you unless you have good knife skills) 6x lamb sweetbreads (any good butcher will have these) 1 pre-rolled lamb breast 3 large baking potatoes 200g peas (fresh or frozen) 200g broad beans (fresh or frozen) Sprig of mint 3 sprigs of rosemary 2 pints chicken stock 150ml white wine 1 litre of water 150ml red wine Salt & pepper 125g butter 4 cloves crushed garlic 1 bay leaf 10 peppercorns 150ml milk Brown off the breast seasoned in a little oil until it’s golden brown and the fat is rendered,. Place into a casserole dish with a lid with 1 pint of chicken stock and add garlic, white wine, water, bay leaf, 2 sprigs of rosemary, peppercorns. Put in the oven for 1 hour at 190C. Reduce temperature to 150C then cook for a further 3 hours.

Remove from the oven and remove from the poaching broth and place under a towl to rest (keep the liquid this will make your sauce later).

Wash the sweetbreads in milk to remove impurities then place in a pan of ½ pint chicken stock bring to a simmer for 8 mins. Remove from heat allow to cool slightly then peel the membrane off the outside.

Peel your potatoes, cut in half then use a round cutter if you have one to shape your potatoes. Pan fry until golden brown both sides then in a small roasting tray or even the pan you’re using add 1 pint chicken stock, the butter, crushed garlic and a sprig of rosemary. Season well, then place in the oven at 180C covered with tin foil for 25 mins or until the potato is soft.

To make the rack of lamb, season well, pan fry until golden brown and fat is rendered then place in oven for 15 mins at 180C. Leave to rest while you get ready to plate.

To finish, strain the poaching liquid into a small sauce pan, add red wine then rapidly reduce to coating consistency. Add your sweetbreads to heat through, toss your peas and broad beans over in butter, then chop fresh mint. Plate up the fondants, peas and beans, slice your rack into 6 cutlets then slice the lamb breast into 6 even slices. Plate your sweetbreads sauce and serve. Prepare for the wows at the table and pour yourself a well-earned glass of wine!

Russell Hunt is head chef at The Kings Head Hotel, 24 Market Place, Cirencester, GL7

01285 700900