Braised Lamb Chunk on a Celeriac and Potato Puree, Crispy Sweetbreads, Carrots and Broad Beans Natural Juice

Ingredients For Four Persons:

  • 4 Lamb Chunks
  • 160gr Sweetbreads
  • 300gr Celeriac
  • 300gr Potatoes
  • 400gr Carrots
  • 200gr Onions
  • 300gr Fresh Broad Beans
  • 750 ml Lamb Jus
  • 2 Eggs
  • 100gr Flour
  • 100gr Fresh Breadcrumbs
  • 2 Stalks Fresh Thyme
  • 2 Bay leaves
  • 10gr Chives
  • 100gr Butter
  • Salt, Freshly Ground Pepper


  • Trim the meat and sweetbreads. Wash and drain well all the vegetables.
    Cut half of the carrots lengthwise, peel and cut the onion in 6 pieces and place both in a baking pot along with the lamb chunks, thyme, bay leaf and lamb jus. Cover and bake in a low heat oven of 140C until lamb is tender.
  • In the meantime in hot boiling water blanch the sweetbreads. Remove, drain and cut in large cubes. Pass through flour, egg and breadcrumbs. Peel and cut the rest of the carrots, peel the broad beans and boil until all tender.
  • Cut the potatoes and celeriac in large cubes. Place in a pot and cover with water. Boil until cooked.
  • Deep fry the sweetbreads until golden, mash the potato and celeriac. Finish the puree by adding butter, chopped chives and seasoning.
  • Remove the lamb from the oven and drain the juice. Place the lamb juice in a pot, de-glaze excess fat and simmer until glazed. Taste and season accordingly.
  • Garnish in a plate and serve.

Recipe from: Andreas Ioannou