Anthony Demetres Slow Cooked Breast of Welsh Lamb, Sweetbreads and Golden Sultanas
Serve with a vegetable puree for restaurant flair!
2 breasts of Welsh Lamb (Bones removed, but reserved).
8 garlic cloves – peeled & pureed.
2 sprigs of rosemary – chopped finely
200g Lamb sweetbreads – blanched and peeled
1 handful golden sultanas
2 onions – finely sliced
1 tsp fennel seeds
1 tsp herbs de Provence
100g butter200 ml white wine
1 tsp honey
1 tbsp balsamic vinegar
Salt and pepper
Ask your butcher to remove the bones from the breast, but do ask him to save them as you will need them for the cooking liquor.
Season the flesh side of the breasts with the garlic, rosemary, salt and pepper. Roll the breasts and tie them (they should resemble a Swiss roll with the skin side facing outwards). Take a pan that is just big enough to hold them and has a close fitting lid (too big a pan will reduce the stock flavour).
Add 50g butter plus a splash of olive oil, colour the breasts until nicely golden all over, this could take 15 mins or so, the slower the better. This helps render the fat needed for the next stage. Take out the lamb-set aside- now add the thinly sliced onions, fennel seeds and herbs de Provence, cook until very soft, about 15 mins.
Place the breasts on top of the onions; add the wine, lamb bones, and enough water to half cover the lamb. Lightly season the breasts, replace the lid and pop into a pre heated oven at 150 and cook for at least 2 hours.
The lamb should be tender to the touch. Lift the breasts out, keep in a warm place until needed. Reduce the braising stock until you have about 200ml, strain through a fine sieve pushing all the juices from the onions etc through. Set aside.
Take a non stick pan, add a knob of butter plus a splash of olive oil, raise the heat and sauté the seasoned lamb sweetbreads until golden, add the honey, caramelize a little, add the vinegar, then the sultanas and 50ml of braising stock.
Toss the sweetbreads and sultanas together, this will coat and glaze everything. Taste for seasoning and serve alongside the breasts. Serve with a vegetable puree for restaurant flair.