Priory House Restaurant-Sean Farnan
Sig Dish Recipe

Trio of Fermanagh Lamb -
Pan-fried Cannon, Cinnamon Sweetbreads & Balsamic Glazed Liver on
Carrot & Rosemary Potatoes, Caramelised Onions Served with a Roast Garlic Jus

Ingredients:
Cannon of lamb
Lamb Liver
Cinnamon coated Lamb Sweetbreads
Balsamic Vinegar
Flour
Carrot Juice reduction
Rosemary
Potatoes
Onions
Garlic
Shallots
Red Wine
Lamb stock
Thyme
Redcurrant Jelly
Butter
Cream
Lambs Lettuce
lemon
olive oil
Rapeseed Oil
Salt
Pepper
tin foil
Piping bag

Methods:
*Potatoes for creaming, when creamed add chopped rosemary and slowly add carrot reduction until flavour reached, cover with greaseproof keep warm.
*peel onions and slice thinly, add butter to pot then add onions and cook untill a deep colour stiring now and then.
*chop shallots and squash and peel garlic place on hot pan and roast with out too much colour, take out and deglazed pan with balsamic vinegar, add red wine reduce, then add thyme, stock and reduce until slightly thickened, stir in redcurrant jelly keep warm, just before serving place into the pan the liver and cannon were cooked on stiring to deglaze, then stir in butter, strain and dress dish.
 *Close to service, Place prepared sweetbreads on a hot pand to colour on both sides and transfer onto a tray and into over to heat through.
*heat a pan for the cannon and liver start with the cannon then add the liver and cook to medium rare, lift off the cannon and glaze the liver with balsamic vinegar lift off and place all in a warm place to rest, add jus to deglaze.
*Pipe creamed potatoes onto dish in three dollops, place a quenelle of the onions on the plate, now add a slice of the cannon, two slices of liver, the sweetbreads ontop of the potatoes drizzle with jus and place a few of the dressed lambs lettuce leaves around the dish.