SADDLE OF LAMB STUFFED WITH RATATOUILLE
Lamb and ratatouille were made for each other, and this is the dish to make when autumn vegetables are at their peak
Provided by Gordon Ramsay
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 14
Steps:
- First make the ratatouille. Heat 3 tbsp olive oil in a large frying pan. Add the onion, peppers, aubergine and courgette. Season with salt and pepper, then sizzle for 10 mins, tossing occasionally. Add the tomatoes, garlic, basil and tomato purée, plus a drop more oil if the pan is dry. Sprinkle over the sugar, add the vinegar and continue to cook for 5 mins more. Tip into a bowl and leave to cool slightly.
- Open out the saddle of lamb and remove the 2 small, loose fillets of meat. Make a cut into each fillet, but do not completely cut them in two. Open them up and flatten them out, then set aside.
- Place the saddle on a board, skin-side down, and season with salt and pepper. Spoon about one-quarter of the ratatouille down the gap in the centre between the main fillets of meat, then lay the 2 flattened smaller fillets over the ratatouille.
- Lift one of the flaps up and over the meat and ratatouille, then repeat with the other flap to make a neatly packaged joint. Place the joint, flap-side down, on the board ready to be tied.
- Using a good 3m length of butcher's string, tie the meat around the width twice. Secure with a knot but do not trim. Use the long piece of string to make a loop, then pull it over the lamb like a lasso. Pull to secure, but not too tightly. Repeat 6 times at even intervals along the joint. Flip the joint over and weave the string through the loops on the bottom of the joint. Tie the string and trim with scissors. You are now ready to roast your lamb.
- Heat oven to 240C/220C fan/gas 9. Put the lamb in a roasting dish and drizzle with oil. Season generously, then roast, undisturbed, for 20 mins. Lower oven to 200C/180C fan/gas 6 and continue to roast for 40 mins. Remove the lamb and leave to rest for 30 mins.
- Cut off the string, pour the roasting juices into a bowl, then remove the lamb to a board. Spoon off all the fat and, if needed, reheat the juices in a pan. If the remaining ratatouille is cold, reheat in the microwave. Dress the salad in a drizzle more oil and plate up.
- Neatly carve the lamb into slices about 3cm thick. Carefully lift the slices and place onto warmed plates. Use a couple of tablespoons to shape 2 quenelles of ratatouille and place them next to the lamb. Pile a few dressed salad leaves between the lamb and ratatouille. Serve straight away with the roasting juices on the side.
Nutrition Facts : Calories 679 calories, Fat 50 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 48 grams protein, Sodium 0.38 milligram of sodium
STUFFED SADDLE OF LAMB WITH GRAVY
Provided by Pierre Franey
Categories dinner, roasts, main course
Time 1h45m
Yield 8 - 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Lay saddle of lamb flat on a counter, fat side down. Distribute the stuffing evenly over the meaty center section. Fold left flap over the filling, then fold right flap over that. Tie rolled lamb in about 5 places with kitchen twine. Place lamb over a double sheet of aluminum foil and fold up the sides so they reach just halfway up the meat. Secure with kitchen twine, to help keep stuffing inside during cooking.
- Place lamb in roasting pan and scatter the chopped-up pieces of bone and onions around it. Roast about 1/2 hour. Remove foil. Cook about 1/2 hour more. Check lamb with meat thermometer - rare is 130 degrees, medium 140. Transfer to serving platter, cover loosely with foil and let stand in a warm place for 15 minutes before carving.
- To make gravy, pour off all fat from roasting pan. Place pan, containing bones and onions, on stove over medium-high flame. Add chicken stock and water and scrape bottom of pan with wooden spatula to remove clinging particles. Bring to boil and simmer several minutes while scraping. Strain into a bowl. Makes about 1 cup gravy.
Nutrition Facts : @context http, Calories 47, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 1 gram, TransFat 0 grams
LAMB RATATOUILLE
"This quick-and-easy recipe is a great way to use up leftover lamb - and so good, your family will never guess it's a second-day dish," assures Maxine Cenker of Weirton, West Virginia. "It's also good with beef," she adds.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Set rice seasoning packet aside. In a large skillet, saute the rice mix in butter until browned. Stir in water and contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Meanwhile, in another skillet, saute vegetables in oil until crisp-tender. Add lamb and vegetables to the rice. Cover and simmer for 5-10 minutes or until the meat is no longer pink and rice is tender.
Nutrition Facts : Calories 369 calories, Fat 16g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 580mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
STUFFED SADDLE OF LAMB WITH CHAMPAGNE SAUCE
Provided by Craig Claiborne
Categories dinner, roasts, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place saddle of lamb, boned side up, on flat surface. Fold over each filet, horseshoe fashion, and set aside.
- Cut chicken breast halves into 1-inch cubes.
- Cut away and discard connecting membranes and tissues of livers. Cut away and discard any dark spots.
- Put chicken and livers into container of food processor or blender and blend as finely as possible.
- Pour and scrape the mixture into a mixing bowl and add egg whites. Beat thoroughly with wire whisk. If creme fraiche is used, add it to bowl. If 3/4 cup of heavy cream is used, beat it until it is half whipped. Do not beat the cream until stiff. Add it to bowl and blend well. Add salt and pepper and blend. Chill thoroughly in refrigerator or in freezer until mixture is quite cold. This is essential.
- Preheat oven to 500 degrees.
- Sprinkle opened-up saddle of lamb with salt and pepper. Spoon cold chicken and liver mixture up and down the center of the saddle. Place one folded-over filet of lamb at each end of the chicken and liver mixture to prevent an overflow. Fold over the flaps of the lamb to completely enclose the filling. Tie lamb with string in both directions to contain filling.
- Place lamb, fat side down, on heatproof baking dish and let brown on one side. Turn and brown on other side. Place in oven and bake 15 minutes. Turn and continue cooking 30 minutes. Remove from oven and discard strings. Let stand 15 minutes before carving.
- Meanwhile, prepare sauce. Remove lamb from roasting pan and pour off excess fat. Discard any bits of filling that have fallen out. Put roasting pan on stove and add champagne, stirring to dissolve brown particles that cling to bottom of pan. Cook until reduced by half and add 1 1/2 cups heavy cream. Add salt and pepper and cook over high heat about 5 minutes. Put sauce through strainer and reheat. Serve hot.
Nutrition Facts : @context http, Calories 958, UnsaturatedFat 24 grams, Carbohydrate 4 grams, Fat 74 grams, Fiber 0 grams, Protein 66 grams, SaturatedFat 35 grams, Sodium 1114 milligrams, Sugar 2 grams, TransFat 3 grams
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