Tony Fleming's Lamb Topside with Sweetbreads, Potatoes Salardaises & Sauce Périgueux

A shining example of classical cookery, Tony Fleming’s perfectly pink roast lamb comes accompanied by an assortment of rich, hearty sides. Potato cakes studded with lamb and bacon; vinegar-glazed sweetbreads; crispy battered anchovies and confit garlic cloves are all brought together with a glossy truffle-infused sauce. It takes quite a lot of work to pull off, but this recipe doesn’t require any special equipment or unfamiliar techniques – we recommend preparing the potatoes and sauce a day before and making sure your mise en place is nice and organised to make things easier.
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