First – soak the sweetbreads in milk and a pinch of salt for 2 hours to remove any bitterness and impurities. When finished, rinse thoroughly and pat dry.
To cook the lamb – preheat an oven to 180°C. Season the meat on both sides and place a pan over a medium heat. Once hot, add the lamb skin-side down and render the fat from the meat. Once golden, turn and colour evenly on all sides. Place the pan into the oven and roast for 10 minutes, basting regularly with the rendered fat. Remove from the oven and rest the lamb for 8 minutes, continuing to baste regularly. Keep warm.
To cook the sweetbreads – heat some vegetable oil in a pan over a high heat. Season the sweetbreads with salt and pepper, place in the hot pan and colour all over. Add a knob of butter and the rosemary, allow the butter to foam and baste over the sweetbreads for 1-2 minutes. Remove the sweetbreads from the pan and rest a warm place with the lamb rump.
For the baby turnips – trim the tops, leaving a little green stem. Blanch in salted water for 3 minutes, then refresh in iced water. Rub away the skin with a clean cloth. Cut the turnips in half and fry in a small pan with the butter until just coloured and warmed through. Keep warm.
For the cime di rapa – heat a frying pan to a medium heat and fry in vegetable oil until slightly crisped on the edges. Finish with a little extra virgin olive oil and season with a pinch of salt. Keep warm.
For the celtuce – peel the stem and shave into thin ribbons on a mandoline. Boil some salted water and blanch the celtuce ribbons for 30 seconds. Drain and keep warm.
To serve – arrange the cime di rapa onto a plate. Slice the rested lamb and place over the top with the sweetbreads. Finish with the warm celtuce ribbons and baby turnips.
2 x 350g Flinders Island saltgrass lamb rumps
250g lamb sweetbreads
2 sprigs rosemary
4 stalks cime di rapa
1 stick celtuce
4 baby turnips, washed
salt & pepper