Rack of spring lamb with lamb sweetbreads and spiced aubergines

Name: Rack of spring lamb with lamb sweetbreads and spiced aubergines
Yield: Serves 4
Ingredients: 150 ml white wine vinegar; 4 garlic cloves, peeled and chopped; 2.5 cm piece of fresh ginger, peeled and chopped; 1-2 fresh red chillies, seeded and chopped; 4 heaped tablespoons Greek yogurt; salt and freshly ground black pepper; salt and freshly ground black pepper; 60 g light soft brown sugar; 1 tablespoon chopped fresh coriander; cayenne pepper; 4 racks of lamb (best ends) with 3 cutlet bones each, chined; plain flour; 1 teaspoon ground cumin; 1 garlic clove, peeled and crushed; 12 lamb sweetbreads (about 300 g); 2 tablespoons olive oil; sea salt; 4 tablespoons sunflower oil; sunflower oil for shallow frying; 2 aubergines, cut into 1 cm dice; 1 teaspoon mustard seeds; 1 teaspoon chilli powder; 1 teaspoon ground coriander; 1 teaspoon turmeric

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Richard Corrigan Cookbook

By Richard Corrigan

Published 1999

About

Sometimes the flavour of lamb is very delicate early in the season — a little garlic and cumin oil help to round out the flavours. If possible, use the new season’s English lamb and their sweetbreads, which rival veal in quality at this time of year. Any left-over spiced aubergine is lovely with spiced ham. In the restaurant we mix a little purée of roasted red pepper with the yogurt used to garnish the dish.

Ingredients

Main course
Spring

Ingredients

Method