Stuffed Lamb Saddle Recipes

SADDLE OF LAMB STUFFED WITH SPINACH, KIDNEYS AND RED WINE JUS

Saddle of Lamb Stuffed with Spinach, Kidneys and Red Wine Jus image

Provided by Food Network

Time 1h10m

Number Of Ingredients 19

Ingredients

4 lamb's kidneys
3 1/2 tablespoon unsalted butter
1 cup shiitake mushrooms
2 shallots, finely chopped
3 1/2 ounces Port
3 cups fresh spinach, cooked and wrung out
1 egg beaten
1 (5 pound) lamb saddle, boned
2 tablespoons Dijon mustard
3 1/2 ounces olive oil
Fresh chervil, to garnish
Red wine jus (recipe follows)
7 ounces Port
1 bottle red wine
1 clove garlic, cut in half
1 bunch fresh thyme
1 bunch parsley stems
4 tomatoes, chopped
3 black peppercorns

Steps:

Dice the kidneys, having removed the white core and sweat in the butter with the shiitake mushrooms. Add the shallots and allow to brown, then add the port. Boil fiercely for 1 minute and then add the kidney mixture. When the port has almost evaporated, tip into a bowl and toss with the spinach. Add the egg and combine. Season the saddle of lamb and spread the inside of the meat with the Dijon mustard, salt and pepper. Spread the stuffing around, reform the saddle and tie. Roast in a prheated 425 degree oven for 40 to 45 minutes. Remove from oven and allow to rest for 15 minutes before slicing. Carve and serve with the red wine sauce.;
Place all ingredients in a sauce pot and reduce until the sauce coats the back of a spoon. Strain the sauce and serve over the lamb.;

STUFFED SADDLE OF LAMB WITH GRAVY

Stuffed Saddle of Lamb With Gravy image

Provided by Pierre Franey

Categories dinner, roasts, main course

Time 1h45m

Yield 8 - 10 servings

Number Of Ingredients 10

Ingredients

1 egg
1/4 teaspoon cream
3/4 pound white mushrooms
Juice of 1/2 lemon
2 tablespoons unsalted butter
6 tablespoons chopped shallots
2 teaspoons minced garlic
1 10-ounce package of spinach, cleaned and with large stems removed (about 8 cups)
Salt and freshly ground black pepper to taste
1/8 teaspoon nutmeg

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

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