Cook like a Masterchef with this meat gourmands delight. The recipe serves 5-6.
INGREDIENTS:
For the gremolata:
10g finely grated lemon zest
10g finely grated orange zest
2 teaspoons thyme leaves
1 garlic clove finely chopped
20g Parmesan finely grated
20g breadcrumbs
50g chopped parsley
30g chopped mint
For the main dish:
2-4 lambs kidneys
2 tablespoons rapeseed oil
1 saddle of lamb deboned
300g pork caul or caul fat
2-3 tablespoons butter
1 rosemary sprig
2-3 garlic cloves peeled
Sea salt and freshly ground black pepper
@mindhunter METHOD:
Preheat the oven to 160C/Gas Mark 3. Mix all the gremolata ingredients together and set them aside for later.
Cut the kidneys into small bite sized chunks. Heat them in a frying pan and season, saute them, then drain them.
Open up the lamb saddle with the pork caul underneath it, and put the two small fillets in the centre where the bone used to be.
Season them well then smother the meat with the gremolata in an even layer. Arrange the kidneys in a line in the centre on top of the fillets, then tightly roll the lamb in the pork caul and tie with string at even intervals.
Season the lamb, heat a large ovenproof frying pan on a medium heat, add the rapeseed oil and sear the lamb until golden brown. Add the butter, rosemary and garlic, transfer to the oven and roast for 20 minutes, turning every 5 minutes. Rest for 15 minutes before carving. Serve with vegetables.
Bon Appétit and enjoy your meat feast my fellow gourmands!
