Lamb Recipe

Prepare the Lamb

Season the rack and shoulder of lamb with salt and black pepper. Heat olive oil in a large skillet over medium-high heat and sear the lamb on all sides until golden brown. Remove from heat and set aside.

Cook the Sweetbreads

In the same skillet, add the sweetbreads and sauté until golden and cooked through. Remove and set aside.

Sauté Dandelion Greens

In the same skillet, add a little more olive oil if needed and sauté the dandelion greens until wilted. Season with salt and pepper.

Make the Gnocchi

In a saucepan, melt butter over medium heat. Add milk and bring to a boil. Stir in flour and salt, mixing until a dough forms. Remove from heat and let cool slightly.

Add Eggs

Incorporate the eggs one at a time into the dough, mixing well after each addition. Stir in nutmeg.

Shape and Cook Gnocchi

Using a spoon, drop the dough into boiling salted water. Cook until they float, about 2-3 minutes. Remove with a slotted spoon and set aside.

Prepare Pickling Brine

In a saucepan, combine white vinegar, sugar, and salt. Bring to a simmer until dissolved.

Pickle the Wild Leeks

Place the wild leeks in a jar and pour the hot pickling brine over them. Seal and let cool, then refrigerate for at least 24 hours.

Fry the Seaweed

Heat vegetable oil in a deep pan. Fry seaweed sheets until crispy. Remove and drain on paper towels. Season with salt.

Prepare the Mint Jus

In a saucepan, bring lamb stock to a simmer. Add chopped mint leaves and cook for 5 minutes. Stir in butter and season with salt and pepper to taste.