Method

1. Marinate lamb rumps with lemon peel and thyme for 24 hours
2. Soak sweetbread in milk for 24 hours
3. Slice courgette using a potato peeler then leave it in pickling liquor for 24 hours
4. Roast the potatoes whole then put through potato ricer
5. Mix potato with goats curd, chopped dill and preserved lemon peel
6. Roll and pane with Japanese bread crumbs for extra crispiness
7. Cut the baby gem in half an blanch it in chicken stock and butter for 2 minutes
8. Blanch the sweetbread in boiling water for 2 minutes. Peel off the outer membrane. Fry in foaming butter for 3 minutes for a nice golden colour
9. Sear lamb rump on both sides before cooking in oven at 170° for 12 minutes & rest for 8 minutes
10. Add the baby gem to the lamb pan to soak up the juices
11. Serve baby gem and sweetbread underneath rump, add courgette to the side and garnish with fresh peppery watercress

Image credit https://www.jamesaphotography.co.uk/



This dish will be on our Spring a la carte menu from 11th April

If you have a go and making it at home, please tweet us a picture @berwicklodge