Lamb has been highly popular across menu’s throughout spring, however, it doesn’t seem to be slowing down for summer.
This elegant recipe has been crafted by Paul Grant, executive chef of Meldrum House Hotel and is the perfect dish to replace that hearty Sunday roast with.
It’s the perfect dish to end your weekend on a high.
- 2 six ounce trimmed lamb loin portions (your butcher will prepare)
- 2 lamb sweetbreads sinew removed (your butcher will prepare)
- 100g local yoghurt
- 300g wild garlic
- 100ml chicken stock (homemade)
- 50g butter
- Seasoning salt and pepper
- Rapeseed oil for frying
- For the southern fried sweetbread dredge:
- Smoked Paprika
- Cracked black pepper
- 1 bunch of thyme (picked and chopped)
For the sweet bread:
- Mix the ingredients for the dredge in a bowl.
- Mix the sweet breads and yoghurt and season with salt and refrigerate overnight.
- Coat the sweetbreads in the seasoned flour dredge and reserve for frying.
For the wild garlic veloute:
- Pick and wash the wild garlic. In a sauce pan heat the chicken stock till boiling and add the garlic.
- Blend in a high speed blender and add the butter and season to taste.
For the lamb:
- Season and oil the lamb lightly and then fry in a sauce pan for three minuets on each side and rest in the hot pan.
- Heat the veloute and deep fry the sweet bread till golden brown and serve.