Quartet of Lamb with Basil and Tomato

Name: Quartet of Lamb with Basil and Tomato
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: 16–20 basil leaves, shredded; 450 ml (¾ pt) veal or lamb stock; 2 tomatoes; 100 g (4 oz) lamb’s liver, cut in 4 slices; 2 lamb’s kidneys; salt and white pepper; 450 ml (¾ pt) veal or lamb stock; 85 ml (3 fl oz) dry white wine; 25 g (1 oz) unsalted butter; a little oil for frying; a little white wine vinegar; a few fresh herbs such as bay leaf, thyme, parsley and rosemary; a few fresh herbs such as bay leaf, thyme, parsley and rosemary; a few fresh herbs such as bay leaf, thyme, parsley and rosemary; a few fresh herbs such as bay leaf, thyme, parsley and rosemary; a few fresh herbs such as bay leaf, thyme, parsley and rosemary; 1 best end of lamb; salt and white pepper; 2 lamb’s brains; 450 ml (¾ pt) court bouillon

Preparation info

Serves
4

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

2 lamb’s brains
450 ml (¾ pt) court bouillon

Europe
United Kingdom
Dinner
Gluten-free

Method

Soak the lamb’s brains in salted water overnight to draw out any blood. Bring the court bouillon to the boil, add a little vinegar and a few fresh herbs, plunge in the brains and barely simmer for about 5 minutes. Remove from the heat and allow to cool in the stock. Once cold, break the brains into two lobes and cut each lobe into two.

Remove the eye of meat from the best end of lamb –