Lamb noisettes with glazed sweetbreads, wild mushrooms, molten potato croquette, sherry vinegar caramel, thyme emulsion and a mushroom froth

This is another completed dish for the a la carte. Very simple, just 4 ingredients on the plate, lamb, sweetbread, mushroom and potato. The potatoes are made by setting a creamy potato mousseline with gelatine and rolling it into small cylinders. Then they are rolled in potato flour, eggs and instant potato pearls, then egg and potato pearls twice more. They are a suprising element to this dish and gluten free, which i try to avoid certain allergys when writing my menus so they cater for all........that is unless you are allergic to lamb, mushroom, potato.