Barnsley chop with braised summer lettuce parcels, kidneys and sweet breads

Ingredients

For the Barnsley chops, sweetbreads and kidneys
1 tbsp clarified butter
4 Barnsley chops, excess fat trimmed
3 lambs' sweetbreads, outer skin and membrane removed
4 lambs' kidneys, halved, cores snipped out with scissors
For the braised summer lettuce parcels
4 lambs' tongues
600ml/1 pint lamb stock
2 tsp butter
2 Baby Gem lettuces, halved lengthways
1 round lettuce, leaves separated
150g/5oz unsmoked pancetta, cubed
2 carrots, peeled, chopped
1 onion, chopped
1 tbsp olive oil
1 tsp herbes de Provence
1 fennel bulb, trimmed and chopped
1 celeriac, chopped
2 sprigs rosemary, leaves only, chopped
1 tsp ground cumin
1 tsp curry powder
2 bay leaves
400ml/14fl oz reduced lamb stock
3 bulbs baby fennel, trimmed, cut in half lengthways
2 bunches baby carrots, trimmed
For the fresh peas and broad beans
250g/9oz fresh peas, out of their pods
250g/9oz fresh broad beans, out of their pods
For the confit garlic
1 bulb garlic, cloves separated
200ml/7fl oz sunflower oil
To garnish
small punnet pea shoots
fresh chervil leaves

Method

1. For the braised summer lettuce parcels, boil the lambs' tongues for three hours in the lamb stock until tender. Remove from the pan and finely chop.
2. Heat the butter in a clean frying pan over a medium heat. Place the halved Baby Gems, cut-side down, into the pan and brown slightly.
3. Bring a pan of water to the boil. Quickly blanch the round lettuce leaves, then plunge into iced water and drain onto kitchen paper.
4. Place the pancetta, carrot and onion into a saucepan with the olive oil and sweat over a gentle heat until softened.
5. Add the herbes de Provence, fennel, celeriac, rosemary, cumin, curry powder and bay leaves and cook gently for ten minutes.
6. Add the browned Baby Gems and cover with the reduced lamb stock. Add the chopped cooked tongue, cover with a lid and cook for 15 minutes. Add the baby fennel and carrots and cook for ten minutes. Remove the baby fennel and carrots and set aside and keep warm.
7. Carefully place a Baby Gem lettuce half with a quarter of the tongue mixture on 1-2 blanched round lettuce leaves. Wrap to form a parcel. Repeat with the remaining lettuce and tongue mixture to make four parcels. Reserve the excess lamb jus from the tongue mixture.
8. For the fresh peas and broad beans, blanch the peas and broad beans in boiling salted water for 3-4 minutes, drain and then remove the outer membranes from the broad beans and peas.
9. For the confit garlic, place the unpeeled garlic cloves into a small saucepan, add the oil and bring to the boil. Turn down to a simmer and cook gently for 20 minutes or until the garlic is tender.
10. For the Barnsley chops, sweetbreads and kidneys, melt the clarified butter in a frying pan over a medium heat. Add the chops and fry until golden on both sides. Add the sweetbreads and kidneys and fry for a few minutes, or until golden on all sides. Leave to rest for a few minutes in a warm place.
11. To serve, place a chop onto each serving plate, top with the sweetbreads, kidneys and a clove of confit garlic.
12. Place a braised summer lettuce parcel on the side and top with the braised fennel and carrots. Garnish with peas, broad beans, pea shoots, chervil leaves and drizzle over with the reserved lamb jus.