MATT’S DISH OF THE MONTH

Loin of Lamb, Provencale Vegetables, Lamb Sweetbreads & Lamb Jus

  • 3 Lamb Throat Breads
  • 6oz Loin of Lamb (fat on)
  • Baby Leaf Spinach
  • Yellow & Red Pepper
  • Courgette
  • Lamb Jus
  • Fresh Basil Leaf
  • Garlic Clove
  • Olive Oil
Take lamb loin and remove any unwanted sinew, score the fat and season.

Place into a smoking hot pan, fat side first, brown the fat until crispy and turn over to brown the other side.Cook in the oven at 190 for 4-6 mins and leave to rest.

Cut peppers and courgettes into 2cm squares, heat a pan and saute vegetables in olive oil, season and cook until just soft, place on kitchen towel to remove any excess oil.

Into a hot pan add a little olive oil, when hot add a crushed garlic clove, a handful of baby leaf spinach, season stir fry until just wilted, leaving a slight crunch to the spinach. Again place on a kitchen towel to remove ant excess liquids.

Dust the sweetbreads in a little seasoned flour, fry in olive oil in a hot pan until golden and crisp.

On a plate place the spinach in the middle, slice rested lamb and on the spinach. Place the peppers and the courgettes around the plate (3 of each vegetable). Pour over a little of the warmed lamb jus, finish with a little olive oil and finely chopped basil, place sweetbreads between the provencale vegetables.