Chef’s comments on the dish: “The beauty of this dish is the use of locally farmed lamb, taken to its height with sweetbreads. It makes the most of local produce to complement and typifies what we are all about here at the hotel.”

Serves 2


For the Lamb

  • 2 rosemary sprigs, chopped
  • 2 garlic cloves, sliced
  • 600ml rapeseed oil
  • 340g lamb loin
  • 100g butter

For the Sweetbreads

  • 2 x 50g sweetbreads
  • 1140ml milk
  • 200g plain flour
  • 2 eggs, beaten
  • 200g panko breadcrumbs
  • 1200ml vegetable oil

For the Rosemary Jus

  • 2.5kg roasted lamb carcasses
  • 400g onions, thickly sliced
  • 1 garlic bulb, halved
  • 20 thyme sprigs
  • 1.2L chicken stock
  • 500ml beef stock
  • 400ml water
  • 10g white peppercorns

For the Pea Purée

  • 400g frozen peas
  • 200g butter
  • 4 shallots, finely chopped
  • 2 garlic cloves, finely chopped

For the Herb Crust

  • 200g dry breadcrumbs
  • 200g parsley
  • 100ml oil

For the Garnish

  • tender seasonal vegetables
  • herb /pea shoots


For the Herb Crust

  1. Blend all the ingredients for the crust using a food processor.
  2. Store for later use.

For the Lamb

  1. Marinate the lamb overnight in oil, rosemary and garlic.
  2. Seal the marinated lamb in a hot pan with butter for 2 minutes on each side, then place in the oven at 170°C for 2-3 minutes before resting.
  3. Press the herb crust firmly onto the lamb.

For the Sweetbreads

  1. Soak the sweetbreads overnight in milk to remove the impurities.
  2. Drain and rinse the sweetbreads.
  3. Place the sweetbreads in boiling water for 30 seconds, then move to iced water for 10 seconds, removing any fat and sinew.
  4. Coat the sweetbreads in flour, beaten egg and panko breadcrumbs.
  5. Deep fry at 180°C until golden.

For the Jus

  1. Boil all the ingredients in a large pan for an hour until reduced, skimming any residue.
  2. Pass through a muslin cloth and keep warm.

For the Pea Purée

  1. Defrost the peas.
  2. Gently fry the shallots and garlic in butter until soft.
  3. Add the peas to the shallots and then cover with water.
  4. Cook until soft, season and blend to a purée, passing through a sieve.

To Plate

  1. Swipe the pea purée across the plate.
  2. Place the the lamb and sweetbreads on top of the pea purée.
  3. Finish with tender vegetables, herbs /pea shoots and the jus.


Recipe Courtesy of Will Guthrie of Buckland Manor.

Will Guthrie Chef Feature.