Roast leg of Cornish lamb

Method

1. Roast the lamb in a hot oven until done to your preference and allow to rest.
2. Cut the potatoes into barrel shapes and cover with the chicken stock and the butter. Bring to the boil with a cartouche (circle of paper to stop a skin forming) and simmer gently until the potatoes are tender and glazed in the butter.
3. Blanch and skin the tomatoes and dice the flesh. Sweat the shallot in some of the butter and add the diced tomatoes. Allow to cook for a few minutes and add the tomato juice. Cook until reduced and thickened.
4. Blanch and refresh the kale and set aside. To finish the dish, sauté the courgette in some of the butter and stir in the tomato sauce, then sauté the sweetbreads until golden and crispy. Reheat the kale in some of the butter.
5. Place the courgette mix into the tartlets and place next to a fondant potato on a warm plate, place a pile of kale next to it and lay some slices of the carved lamb over. Scatter the sweetbreads over the plate and pour some of the warmed lamb sauce over to serve.