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

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.