Roast Saddle Of Lamb With Baked Savoy Cabbage Recipes

SADDLE OF LAMB

Steps:

• First, make the stuffing. In a large pan, melt the butter over a gentle heat and add the shallots. Cook slowly for about 10 mins until softening, then add the garlic and stir to combine for 1 min. Turn up the heat and add the pancetta and a little seasoning. Cook until the pancetta is crisp, and the shallots are tender and turning golden. Take off the heat, add the rest of the ingredients and stir to combine (it should not be too wet, as the stuffing should absorb some of the lamb juices when cooked). Set aside to cool.
• Heat oven to 200C/180C fan/gas 6. Lay the lamb saddle out on a board, fat-side down. Arrange the stuffing in a line down the middle, bring the sides up and roll into a large sausage shape so the stuffing can only be seen at the ends. Using string, tie the saddle, tucking the rosemary under the string, then rub with salt and a little pepper.
• Heat the oil in a large pan over a high heat and place the rolled lamb in the pan to seal the outside, turning every minute or so, until golden - about 6 mins. Remove from the pan and place in a roasting tin. Pour the vinegar over - this will help to crisp the skin - then cook in the oven for 1 hr. Leave to rest for at least 10 mins on a board covered loosely with foil.

ROAST SADDLE OF LAMB WITH BAKED SAVOY CABBAGE

Steps:

• To make the baked Savoy cabbage, preheat the oven to 200C/180C Fan/Gas 6. Heat a pan of boiling water and prepare a bowl of iced cold water. Carefully place the dark green cabbage leaves into the boiling water, blanch for 30 seconds and then transfer to refresh in the iced water. Drain and set aside.
• Heat a dash of oil in a large frying pan or saucepan and fry the sliced cabbage with the shallots, garlic, mushrooms and chestnuts for 10 minutes. Remove the vegetables from the heat, cool slightly and then mix with the minced lamb and pork in a bowl. Season with salt and freshly ground black pepper to taste.
• Layer the outer cabbage leaves with the meat mixture in an oven proof dish, like a lasagne. Make holes in the top with a skewer and pour over the stock. Dot with the butter and roast for 20-25 minutes.
• To make the roast saddle of lamb, untie and unroll the saddle joint and lay it skin-side down on a board. Season the lamb with salt and freshly ground black pepper all over. In a small bowl, mix the chopped anchovies into the butter with the thyme. Rub the flavoured butter on the inside of the lamb and roll up again. Tie the joint with kitchen string at 3cm/1¼in intervals along the whole length.
• Heat a dash of oil in an ovenproof pan and brown the meat on all sides over a medium heat. Transfer to the oven to roast for 20-30 minutes, or longer if you prefer the meat more well done. Remove from the oven and leave to rest in a warm place.
• To make the mint sauce, bring a small saucepan of water to the boil, blanch the mint leaves for 30 seconds, then drain and finely chop. Mix the mint with the vinegar, sugar and salt in a small jug.
• Serve slices of lamb with the baked cabbage, mince sauce and the whole roasted heritage carrots and small parsnips.

ROASTED CABBAGE WEDGES

Steps:

• Preheat oven to 400 degrees. Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

ROAST SAVOY CABBAGE WITH LEMON

Steps:

• Heat the oven to 200C/180C fan/gas 6. Whisk the olive oil, the zest and juice of the lemon and some seasoning together. Tip the cabbag onto an oiled baking tray. Spoon over the dressing and roast for 45 mins, turning halfway though until the cabbage is golden and lightly charred and the stems are tender when pierced with a knife. Transfer to a platter, then serve.