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Loin of lamb with pea puree and sweetbreads

Published on December 22, 2014
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Lamb with sweetbreads

William Guthrie, head chef at Buckland Manor, shares his indulgent lamb loin recipe, served with sweetbreads and pea puree

Serves 2

You will need

  • Lamb loin 340g
  • Rapeseed oil 600ml
  • Rosemary 2 sprigs, chopped
  • Garlic 4 cloves
  • Sweetbreads 2 x 50g
  • Milk 1l
  • Frozen peas 400g
  • Shallots 4, finely chopped
  • Butter 300g
  • Plain flour 200g
  • Eggs 2, beaten
  • Panko breadcrumbs 200g
  • Vegetable oil 1.2l
  • Dry breadcrumbs 200g
  • Parsley 200g
  • Oil 100ml

For the jus

  • Roasted lamb carcasses 2.5kg
  • Onions 400g, thickly sliced
  • Garlic 1 bulb, halved
  • Thyme 20 sprigs
  • Chicken stock 1.2l
  • Beef stock 500ml
  • Water 400ml
  • White peppercorns 10g


  1. Marinate the lamb overnight in rapeseed oil, rosemary and 2 cloves of sliced garlic. Soak the sweetbreads overnight in the milk to remove impurities.
  2. To make the jus, boil all the ingredients in a large pan for an hour until reduced, skimming off any residue. Pass through a muslin cloth and keep warm.
  3. For the puree, defrost the peas. Gently fry the shallots and 2 cloves of finely chopped garlic in 200g of butter until soft. Add the peas, covering with water. Cook until soft, season and blend to a puree, passing through a sieve.
  4. Rinse the sweetbreads. Place them in boiling water for 30 seconds, then move to iced water for 10 seconds, removing any fat and sinew. Coat them in flour, beaten egg and panko breadcrumbs. Deep fry in the vegetable oil at 180°c until golden.
  5. Seal the marinated lamb in a hot pan with the remaining 100g of butter for 2 minutes on each side, then place in the oven at 170°c/gas 3 for 2-3 minutes before resting.
  6. Blend the dry breadcrumbs, chopped parsley and oil to make the crust, then press firmly onto the lamb.
  7. To serve, swipe the pea puree across the plate, topping with the lamb and sweetbreads, then the jus.

Chef’s tip: ‘Serve it with a selection of seasonal vegetables, herbs and peashoots.’ say William Guthrie of Buckland Manor

Buckland Manor, Near Broadway, Worcestershire, WR12 7LY

01386 852626

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