2lamb’s kidneyssinews removed and cut into small dice
50gfresh white breadcrumbs
sea salt
freshly ground black pepper
To serve
Cooked spring greensMashed potato
Instructions
Preheat the oven to 220C/gas mark 7. To make the stuffing, gently cook the onion, garlic, thyme and rosemary in the olive oil for 3-4 minutes until soft.
Transfer to a bowl, add the rest of the ingredients, season generously and mix well.
Lay the breast of lamb, skin side down, on a work surface or board and spoon the stuffing down the centre, then roll it up tightly. Tie with string at 3-4cm intervals, season and lay in a roasting tray. Roast in the oven for 20 minutes, then lower the setting to 180C/gas mark 4 and cook for another 1 ½ hours.
Set aside to rest for about 10 minutes. Deglaze the roasting tray with a little cider or water and reserve the juices.
Meanwhile, blanch the sweetbreads in lightly salted water for 1 minute, then drain. Remove any sinew or fat and cut the larger ones in half. Remove any sinews from the kidneys and cut into similar-sized pieces. Season both with salt and pepper.
Heat the butter in a heavy-based frying pan until foaming. Add the sweetbreads and kidneys and fry for 3-4 minutes over a high heat until nicely coloured. Add the parsley and remove from the heat.
To serve, slice the breast of lamb into 2cm thick slices and arrange on plates, then spoon the offal around the meat and pour over the pan juices. Serve with spring greens and mash. Serve any leftover roast as lamb baps or sandwiches.