Roast Welsh Jacob Lamb, Sweetbread Boudin, Onion bhaji

11 September 2006
Roast Welsh Jacob Lamb, Sweetbread Boudin, Onion bhaji


(serves 25)
6-7 double best ends of Jacob lamb, roasted and sliced (1 double best of Jacob lamb gives 4 good portions of about 100g each)
250g spinach, cooked (10g per portion)
375g mashed potato (15g per portion)
375g pea purée, cooked (15g per portion)
Lamb jus (made from bones of lamb)
Chervil for garnish

For the bhaji 450g onions, finely sliced
1 clove of garlic, crushed
5g ginger, finely diced
1g ground turmeric
½g ground cardamom seeds
125g gram flour
50g self-raising flour
7½g salt
Good pinch of pepper
20g mint, finely chopped
5g lemon juice
1 red chilli, deseeded and finely chopped
55ml cold water

For sweetbread boudin 500g lamb sweetbreads - floured, blanched and pan-fried until crisp
100g flour, seasoned
100g butter
150g chicken mousse
50g double cream
8g tarragon, chopped
10g salt
1g pepper
30 thin bacon rashers

Bhaji - Mix onions, garlic, ginger, chilli. Add spices, flour, mint and seasoning. Add the lemon juice and most of the water (don't make too wet). Roll into small 25g balls. Rest on a cloth for two hours. Remould and fry until golden.

Boudin - Mix chicken mousse, cream, tarragon, salt and pepper together. Add the sweetbreads. Place to one side. Lay out overlapping strips of bacon in the shape of a rectangle and spoon the mix over the top. Roll and refrigerate for two to four hours. Blanch the boudin in simmering water for 15 minutes, then gently sear in hot pan. Cut into portions and finish in the oven.

To plate - on each plate place 10g of spinach, 15g mashed potato, 15g of peach purée. Slice the roasted lamb and sit on spinach. Place boudin on the pea purée and the bhaji on the mash. Pour jus around. Serve.

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