Roasted Cannon of Lamb with Crispy Sweetbreads & Wild Garlic Gnocchi

Try this restaurant-style recipe for Roasted Cannon of Lamb with Crispy Sweetbreads, Wild Garlic Gnocchi, Asparagus, Broad Beans, Anchovy, Goat’s Curd, and Lamb Jus, garnished with wild garlic flowers. This dish is elegant, seasonal, and layered with flavour — perfect for a dinner for two.

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Roasted Cannon of Lamb with Crispy Sweetbreads & Wild Garlic Gnocchi

Serves: 2 | Prep time: 45 mins | Cook time: 45–60 mins | Total time: ~1.5–2 hrs

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Equipment Needed:

• Large frying pan / skillet

• Roasting tray

• Small saucepan (for jus)

• Saucepan (for gnocchi & veg)

• Slotted spoon

• Food processor or potato ricer

• Mixing bowls

• Fine sieve (for jus)

• Piping bag (optional, for goat’s curd)

• Tweezers or fine tongs (for plating flowers)

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Ingredients:

Lamb & Jus:

• 2 x 150–180g cannon of lamb (trimmed loin)

• Salt, pepper, olive oil, butter, thyme, garlic

• 300ml lamb or veal stock

• 1 small shallot, finely chopped

• 1 sprig rosemary

• Splash of red wine or Madeira (optional)

Sweetbreads:

• 150–200g lamb or veal sweetbreads (thymus gland)

• Milk (for soaking)

• Flour (for dusting)

• Butter & oil (for frying)

• Salt

Wild Garlic Gnocchi:

• 250g floury potatoes (e.g. Maris Piper)

• 1 egg yolk

• 50g plain flour (plus extra)

• 2 tbsp wild garlic leaves, blanched & finely chopped

• Nutmeg, salt

Vegetables & Garnish:

• 6 asparagus spears: 3 sliced lengthwise into ribbons, 3 halved

• 75g broad beans (podded and skinned)

• 1 tsp anchovy finely chopped or anchovy paste (optional)

• 2 tbsp goat’s curd or soft goat’s cheese

• Wild garlic flowers (for garnish)

• Olive oil, lemon juice

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Preparation Steps:

1. Prepare Sweetbreads (Ahead — 1 hr or overnight):

• Soak sweetbreads in cold milk for at least 1 hour or overnight.

• Rinse, blanch in simmering water for 3–4 min. Cool, then peel off membrane.

• Press under weight (in cloth or clingfilm) for 30 min to flatten.

2. Make Gnocchi:

• Boil whole potatoes with skin. Peel and mash/ricer while hot.

• Cool slightly, then mix with egg yolk, wild garlic, flour, pinch of salt and nutmeg.

• Roll into ropes and cut into gnocchi.

• Boil in salted water until they float. Refresh in cold water. Set aside.

3. Lamb Jus:

• Sauté shallots in oil. Add wine (if using), reduce.

• Add lamb stock and rosemary. Simmer until reduced by half.

• Strain and finish with a knob of butter before serving.

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Final Cooking & Assembly:

A. Lamb Cannon:

• Season and sear lamb in hot pan with oil, garlic, and thyme — 2 min per side.

• Roast in 200°C oven for 8–10 min (for pink). Rest 5–10 min.

B. Crispy Sweetbreads:

• Dust prepped sweetbreads in flour. Fry in butter/oil until golden and crisp. Season.

C. Finish Gnocchi:

• Sauté in butter until golden on both sides. Season. Keep warm.

D. Vegetables:

• Blanch broad beans and halved asparagus.

• Asparagus ribbons: lightly dress in olive oil and lemon juice raw or just wilt briefly in pan.

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To Plate:

1. Slice lamb into medallions.

2. Arrange gnocchi on plate with lamb slices.

3. Dot around sweetbreads, broad beans, asparagus spears, and ribbons.

4. Add tiny dabs of anchovy and spoon or pipe goat’s curd in small quenelles or dots.

5. Spoon or pour a small jug of lamb jus gently over and around.

6. Garnish with wild garlic flowers and micro herbs if using.

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Nutritional (Per Serving — Approximate):

Varies depending on jus quantity and cheese used.