Canon of Lamb with Black Pudding, Minted Pea Purée and Wild Garlic Potato Cakes

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 4 boneless loins of lamb
• salt and freshly ground black pepper
• about 4-5 tbsp rapeseed oil
• 200g/7oz black pudding
• 100g/4oz caul fat
• 200g/7oz lamb sweetbreads
• 800g/1lb 12oz floury potatoes, such as Dunbar Standards, peeled
• salt and freshly ground black pepper
• 100g/4oz wild garlic
• about 2 tbsp rapeseed oil
• 200g/7oz freshly shelled peas
• 4 sprigs mint
• 300ml/½ pint red wine
• 1 tbsp roughly chopped rosemary
• 1 tbsp roughly chopped thyme
• 2 garlic
• 300ml/½ pint brown beef stock
• 4 tbsp redcurrant jelly
• 60g/2½oz chilled salted butter

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 400°F (200°C). Season the lamb loins well with salt and pepper. Wrap each loin in a piece of caul fat, then press a thin layer of black pudding onto the lamb, rolling it up tightly.

2. Blanch the sweetbreads in a pan of boiling water for 2 minutes, then drain, cool, trim off any membranes and pat dry. Season with salt and pepper.

3. Peel and boil the potatoes in salted water for 15 minutes until tender, then drain and mash with 20g of the butter. Finely chop the wild garlic and stir it through, then season, shape into small cakes and chill briefly.

4. Put the peas in a pan of boiling water for 2 minutes, drain, then blend with the mint leaves, 20g of the butter, salt and pepper until smooth. Keep warm.

5. Heat 2 tablespoons of rapeseed oil in an ovenproof pan over medium-high heat. Sear the lamb on all sides for about 4 minutes, then roast for 8 to 10 minutes until the thickest part reaches 145°F (63°C). Rest for 3 minutes.

6. Meanwhile, fry the sweetbreads in 1 tablespoon of oil with the crushed garlic, rosemary and thyme for 4 to 5 minutes until golden and firm. Keep warm.

7. Fry the potato cakes in the remaining rapeseed oil for 3 to 4 minutes per side until crisp and hot through. Fry the remaining black pudding slices if using.

8. For the sauce, pour the red wine into a pan and reduce by half. Add the beef stock and redcurrant jelly and simmer for 5 minutes. Whisk in the remaining butter off the heat and season.