Method

1. For the lamb: heat the olive oil in a large heavy-based frying pan until smoking. Season the lamb with salt and freshly ground black pepper, then sear fat-side down for a few minutes over a high heat until browned. Leave to cool.

2. When the lamb has cooled, rub all over with the mustard and roll in the chopped herbs. Set aside.

3. For the salt crust: mix all of the salt crust ingredients together, apart from two of the eggs, then chill in the fridge for one hour to set.

4. Preheat the oven to 200C/gas mark 6.

5. Roll the salt crust mixture out flat, then use to wrap the lamb leg. Beat the remaining two eggs, then use to glaze the outside of the salt crust. Roast the lamb leg in the oven for 45-50 minutes, or until cooked through. Turn the oven off and leave to rest in the oven for 15 minutes.

6. For the sweetbreads and vegetables: blanch the broad beans and leeks in a pan of boiling water for 3-4 minutes, or until tender. Drain and set aside.

7. Season the sweetbreads with salt and freshly ground black pepper, then dredge in the flour. Melt the butter in a pan until foaming, then fry for 2-3 minutes on both sides, or until golden-brown and cooked until lightly pink in the middle.

8. Add the blanched broad beans and leeks to the pan with the sweetbreads and pour over the stock. Cook for 2-3 minutes, or until the stock has reduced slightly.

9. To serve, spoon the broad beans, leeks and sweetbreads evenly between two serving plates. Carve the lamb into slices, then place on top of the sweetbreads and vegetables. Pour over a little bit of the lamb stock and serve.