INGREDIENTS

(makes five portions)

1 saddle of lamb
60ml olive oil
3 cloves garlic, crushed
150g white mirepoix
100g lamb sweetbreads, poached and trimmed
Flour, for dusting
Goose fat
50g pigs' caul
200g spinach, cooked
100ml paloise sauce

METHOD

Marinate the saddle for two days in olive oil, garlic and white mirepoix. Break the sweetbreads into small pieces, dust with flour, season and fry in hot goose fat until crispy.

Stuff the saddle with the sweetbreads. Wrap in pigs' caul and tie evenly.

Roast in a hot oven for 15-20 minutes and slice into five portions. Place on a bed of cooked spinach and glaze with a spoon of paloise sauce.

Andrew Turner