SADDLE OF LAMB
A classic Easter favourite, this saddle of lamb is stuffed with crunchy shallots, garlic and pancetta for a depth of flavour guaranteed to please your guests
Provided by John Torode
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 584 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium
SADDLE OF LAMB
Provided by James Beard
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F. Rub lamb well with a little salt, pepper, and rosemary. Place on a rack and roast, allowing about 12 minutes per pound, until the internal temperature has reached 145°F. Salt again just before removing from the oven. Let stand for 10 minutes in a warm place before carving.
- Remove the strings which hold the roast together and with a sharp knife cut the meat in long, thinnish slices parallel to the spine. Run the point of the knife along the bone to loosen the slices. Repeat on the other side. Turn the roast over and remove the small filets on the underside. Slice them in rounds. Serve each person a long slice and one or two of the small slices from the filet, with some of the pan juices.
- Potatoes Anna and lightly sautéd zucchini are excellent with this. Drink a good red Chassagne-Montrachet.
- Season the saddle well with rosemary and a little garlic. Roast as directed. Broil or roast at least one lamb kidney, trimmed and soaked in milk for 1 hour, for each serving. Carve the roast and garnish it with the kidneys and the rounds of the filet. Sprinkle with chopped parsley, buttered crumbs, and salt to taste. Serve with Hollandaise sauce seasoned with garlic and finely chopped anchovy filets to taste.
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
BARBECUED SADDLE OF LAMB WITH LEMON & ROSEMARY
Bundle herbs and flavourings into the middle of the joint, letting the flavour permeate all the way through the meat
Provided by James Martin
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 6
Steps:
- Open up the saddle, then put the rosemary, garlic and lemongrass along the length of the joint. Season with salt and freshly ground black pepper, then roll back up, keeping it as tight as possible. Tie with string. Lightly score the fat and season all over.
- Mix the lemon zest with the olive oil, then use to baste the lamb. You can leave it to marinate in the fridge for up to a day at this stage. Bring back to room temperature before cooking and lift out of the lemon oil. When your barbecue is hot and the flames have subsided, put the lamb to the side of the coals, rather than directly over them - this will help the lamb to cook gently and prevent it burning. Cook the lamb for 45 mins for medium rare, turning it regularly, or for longer if you prefer your lamb well done.
- Transfer the lamb to a serving platter and leave to rest for at least 10 mins. Pour over the lemon juice just before serving.
Nutrition Facts : Calories 583 calories, Fat 43 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 47 grams protein, Sodium 0.36 milligram of sodium
More about "saddle of lamb recipes"
HOW TO COOK SADDLE OF LAMB
From farmison.com
Estimated Reading Time 1 min
- Remember to remove your saddle of lamb joint out of the packaging, pat dry and bring to room temperature
- Choose a large, heavy based roasting tray, ideally with deep sides and handles for easy movement
ROAST SADDLE OF LAMB RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 6Estimated Reading Time 3 minsCategory Main
HERBED LAMB OR GOAT LOIN SADDLE ROAST - SHEPHERD …
From shepherdsongfarm.com
SADDLE OF LAMB RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
SADDLE OF LAMB WITH BOULANGERE POTATOES | HOUSE
From houseandgarden.co.uk
STUFFED LAMB WITH SPINACH AND PINE NUTS RECIPE
From gordonramsay.com
GORDON RAMSAY'S STUFFED SADDLE OF LAMB RECIPE
From youtube.com
SADDLE OF LAMB – ERECIPE
From erecipe.com
VIVEK SINGH'S SADDLE OF LAMB RECIPE
From recipegraze.com
HERBY STUFFED SADDLE OF LAMB WITH CRUSHED ROASTIES RECIPE
From deliciousmagazine.co.uk
SADDLE OF LAMB PUFF TART RECIPE | EAT SMARTER USA
From eatsmarter.com
LAMB SADDLE ROAST | GRASS-FED BRITISH LAMB | DONALD RUSSELL
From donaldrussell.com
STUFFED SADDLE OF LAMB - ACELINE
From aceline.media
LAMB SADDLE RECIPES - NYT COOKING
From cooking.nytimes.com
ROAST SADDLE OF LAMB - ROUX AT THE LANDAU
From rouxatthelandau.com
HOW TO COOK LAMB SADDLE & HORSERADISH JAM | SALT AND VANILLA
From saltvanilla.com
SADDLE OF LAMB PRINCE ORLOFF RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RECIPE: SADDLE OF LAMB BAKED IN FOIL STEP BY STEP WITH PICTURES
From handy.recipes
RECIPE DETAIL PAGE | LCBO
From lcbo.com
ROASTED SHORT SADDLE OF LAMB WITH GARLIC AND ROSEMARY BUTTER
From theimprovingcook.com
SADDLE OF LAMB CUT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SADDLE OF LAMB WITH FILET OF BEEF | CUISINE TECHNIQUES
From greatchefs.com
SADDLE OF LAMB - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
SADDLE OF LAMB WITH PEA AND MINT PUREE - TEAM CUISINE (MAIN)
From team-cuisine.com
SADDLE OF LAMB - PLAIN.RECIPES
From plain.recipes
HERB-CRUSTED SADDLE OF LAMB | COOKING TECHNIQUE VIDEOS
From greatchefs.com
SADDLE OF LAMB RECIPE TOP 3*** | THOMAS SIXT FOODBLOG
From thomassixt.de
ROAST SADDLE OF LAMB WITH MASHED POTATO | OPINEL.COM
From opinel.com
SADDLE OF LAMB RECIPE | MYRECIPES
From myrecipes.com
LAMB SADDLE | SIMPLY BEEF & LAMB
From simplybeefandlamb.co.uk
SALT BAKED SADDLE OF LAMB: DINNER PARTY IDEAS - CLAIRE JUSTINE
From clairejustineoxox.com
THREE SLOW-COOKED LAMB RECIPES | MEAT | THE GUARDIAN
From theguardian.com
ROAST SADDLE OF LAMB RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
OUR BEST LAMB RECIPES | FOOD & WINE
From foodandwine.com
23 LAMB SADDLE RECIPE IDEAS | LAMB, RECIPES, LAMB RECIPES
From pinterest.co.uk
SPICED SADDLE OF LAMB, FLATBREADS, YOGHURT RECIPE - BBC FOOD
From bbc.co.uk
SADDLE OF LAMB 'BELLE EPOQUE', BY JOHN WILLIAMS - THE CATERER
From thecaterer.com
MINTED SADDLE OF LAMB WITH LAVERBREAD SAUCE RECIPE
From bakerrecipes.com
ROAST SADDLE OF LAMB - MIELE - APPLIANCE.RECIPES
From appliance.recipes
SADDLE OF LAMB - RECIPE
From en.edunclub.ru
SADDLE OF LAMB WITH A HERB CRUST AND COUSCOUS
From cookingrecipedb.com
BEST STUFFED LAMB SADDLE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
ROAST SADDLE OF LAMB WITH BAKED SAVOY CABBAGE RECIPE - BBC FOOD
From bbc.co.uk
ROAST SADDLE OF LAMB - MIELE - APPLIANCE.RECIPES
From appliance.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love