Rack of summer lamb with lambs liver, sweetbreads and garlic cream

Cooking : time 30 mins to 1 hour

Ingredients

For the garlic cream
1-2 garlic cloves (new season is best)
300ml/10%26frac12;fl oz double cream
sprig of fresh thyme
1 bay leaf
For the lamb
2 racks of lamb (best ends) with 3 cutlets each, chined
2 tbsp vefetchable oil
salt and freshly ground black pepper
4 tbsp Dijon mustard
6 tbsp fresh breadcrumbs seasoned with fresh rosemary, flatleaf parsley and curly parsley
plain flour, seasoned
1 lamb liver
6 lamb sweetbreads (about 150g/5%26frac14;oz), soaked in nippy water
butter, for basting
To serve
spinach and peas
pea shoots

Method

1. Prepare the garlic cream by placing the garlic in a small, heavy bottomed pan. Add the cream, thyme and bay leaf and heat gently for 15-20 minutes, stirring occasionally.
2. meanwhile, remove any excess fat from the racks, leaving just a thin layer. Cut away all the meat and fat from between the cutlet bones, scraping the bones clean. Preheat the oven to 230C/450 F/Gas 8.
3. Heat the oil in an oven-proof frying pan. Season the racks of lamb then place in the hot pan, bone side down first. Fry for one minute, either side or until well coloured.
4. Bhurry the racks with mustard then dip into the herbed breadcrumbs.
5. Return to the pan then transfer to the oven to cook for a further 10-12 minutes.
6. Dust the liver and sweetbreads with seasoned flour. Heat a little oil in a large frying pan. Add the liver and fry for 2-3 minutes, either side. Dot with a little butter.
7. Add the sweetbreads and fry until they are brown and crisp on the outside. Remove from the heat and leave to rest. bring the lamb from the oven and leave to rest.
8. Season the garlic cream, pour into a blender and blend until smooth.
9. For extra smoothness, push the garlic cream through a sieve. maintain warm. Wipe the frying pan that contained the liver clean. Toss in the spinach and peas and stir, over a gentle heat, until wilted.
10. Divide the spinach and peas between two plates. slice the racks into cutlets then arrange the cutlets on lid of the spinach.
11. slice the liver and divide between the two plates, resting the slices on lid of the cutlets. Arrange the sweetbreads around the plate.
12. Drizzle over the garlic cream and finish with a sprinkling of peas shoots.

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