Lamb-Bacon, Sweetbread, Peas

Name: Lamb-Bacon, Sweetbread, Peas
Yield: Serves 6
Ingredients: 50 g sea salt; a few pea shoots; 300 g frozen peas; 500 g duck or lamb fat; 6 small spring onions; 500 ml cold water; freshly ground white pepper; 6 plump lamb sweetbreads; 40 g golden caster sugar; 3 heads of baby gem lettuce; 200 ml whipping cream; 4 sprigs of thyme; salt and pepper to taste; 5 g fine sea salt; 2 trimmed, boneless breasts of lamb; a handful of peas; 10 g sweet smoked paprika; 1 banana shallot, peeled and finely sliced

Preparation info

Serves
6

Difficulty
Medium

Appears in

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

About

This dish is a take on petit pois a la francaise, perfect for lamb in the spring, and a riff on liver and bacon. I did lamb bacon as part of a dish for great british menu, and it’s something I always get asked about

Ingredients

2 trimmed, boneless breasts of lamb
500 g duck or lamb fat

Main course
Spring

Method

To make the lamb bacon

Trim the breasts of any excess fat. Mix all of the cure ingredients together and rub all over the lamb. Lay the breasts on top of each other, and then trim the ends to square them off. Cut them in half and lay each half on top of each other, creating a thick block. Vacuum pack or wrap tightly in cling film and leave to cure overnight.