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1
Preheat the oven to 180C/gas mark 4.
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2
To make the jus, take a heavy-bottomed saucepan or casserole dish and place it over a medium-high heat.
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3
Place the shallots in the pan and cook until golden in colour.
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4
Reduce the heat, add the garlic, thyme, rosemary and wine, and continue cooking until the pan is nearly dry.
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5
Place the lamb bones in the oven and roast them for half an hour, until brown.
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6
Add them to the pan/casserole dish along with the tomato paste, fill with cold water to cover the contents and simmer for 12 hours.
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7
Make sure to discard any scum that floats to the top whilst the stock is simmering.
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8
Take the dish off the heat, leave to cool and strain the contents through a chinois into a clean pan.
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9
To prepare the sweetbreads, add them to the pan and cover with the milk.
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10
Bring to the boil, remove from the heat and set aside to cool.
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11
Drain the sweetbreads, dry them using kitchen towel and cut into small, bite-sized chunks.
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12
Keep in the fridge until needed.
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13
To make the potato fondant: peel the potato and cut it into 4 discs, each 4cm in diameter and 2-3cm high, using a metal pastry cutter if you have one.
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14
Sear the flat sides in a saucepan on medium-high heat, using a small drop of olive oil.
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15
Cook them until golden, season with salt, and then add the thyme and stock (make sure the stock reaches 3/4 up the sides of the potatoes).
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16
Simmer the potatoes on a gentle heat, cover the saucepan and cook for approximately 8-10 minutes, until tender.
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17
Take them off the heat but keep the potatoes warm.
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18
To make the vegetables, blanch the fennel, baby turnips and spring onion in salted boiling water for around 2 minutes each.
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19
Repeat this process for the tomatoes but for 30-60 seconds.
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20
Drain and sear the vegetables on a plancha or hot pan, adding a small drop of olive oil and salt to taste.
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21
Using another pan, cook the peas and broad beans in salted boiling water.
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22
Drain them and refresh them in iced water.
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23
Remember to de-shell the broad beans before reheating them with the other vegetables.
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24
Heat the oven to 190C/gas mark 5.
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25
Leave the rack of lamb out at room temperature for roughly half an hour before cooking.
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26
Season with salt and pepper, then sear it in an ovenproof pan, cooking fat-side down at first.
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27
Once the lamb turns golden brown on all sides, heat in the oven for 8-10 minutes, then remove and leave to cool for another 4-5 minutes.
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28
Meanwhile, use the salt and pepper to season the kidneys and sear them on a hot plancha/grill, with a drop of oil.
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29
Remove from the heat and leave to cool.
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30
Sear the sweetbreads, once they are a golden in colour, remove them from the heat but keep warm.
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31
Cut the kidneys in half and arrange them with the vegetables on a plate.
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32
Carve the rack of lamb and add the cutlets to the plate, followed by the sweetbreads and hot lamb jus.
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33
Finally, top with some watercress before serving.
