Name: Slow-Cooked Breast of Lamb, Sweetbreads and Golden Sultanas
Cuisine: United Kingdom
Ingredients: Splash of olive oil; 1 teaspoon honey; Knob of butter; 1 teaspoon herbes de Provence; 2 onions, thinly sliced; 8 garlic cloves, pureed.; Salt and freshly ground black pepper; 2 sprigs of rosemary, finely chopped; 100 g butter; 200 g lamb sweetbreads, blanched and outer membrane removed; Handful of golden sultanas; 1 teaspoon fennel seeds; Couple of splashes of olive oil; 1 tablespoon balsamic vinegar; 2 breasts of lamb, bones removed but reserved; 200 ml dry white wine

Preparation info

Difficulty
Complex

Appears in

Today's special

By Anthony Demetre

Published 2008

About

Get the butcher to remove the bones from the lamb breast, but do ask him to save them as you will need them for the cooking liquor. It is important here to use a pan that is just the right size to hold the lamb breasts; it cant be too big, otherwise the braising stock will be very dilute and so wont have much flavour.

Ingredients

2 breasts of lamb, bones removed but reserved
8 garlic cloves, pureed.
2 sprigs of rosemary

Method

Preheat the oven to 150°C/gas 2.

Smear the flesh side of the breasts with the garlic, rosemary, salt and pepper. Roll the breasts and tie them so they each resemble a Swiss roll, the skin side outwards.

In a pan just big enough to hold them and which also has a tight-fi