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
STUFFED LEG OF LAMB WITH BALSAMIC-FIG-BASIL SAUCE
Dried plums and currants tossed with salted, roasted almonds, creme de cassis, and mint is the stuffing for my rolled lamb roast. It's a very easy way to dress up a lamb roast during the holidays. The simple herb rub adds just the right amount of seasoning along with fresh garlic inserted into the top of the roast. My balsamic basil fig sauce creation drizzled over the sliced lamb is the perfect finish touch and extremely flavorful thanks to the fresh basil.
Provided by Barbara E.
Categories Meat and Poultry Recipes Lamb Leg
Time 2h
Yield 6
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
- Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
- Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
- While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
- To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.
Nutrition Facts : Calories 631.2 calories, Carbohydrate 29.2 g, Cholesterol 147.2 mg, Fat 39.7 g, Fiber 3.1 g, Protein 38.2 g, SaturatedFat 15.1 g, Sodium 649.1 mg, Sugar 22.5 g
STUFFED LEG OF LAMB
Rolled leg of lamb stuffed with spinach, goat's cheese and pine nuts. Suggested: Serve with Brussels sprouts cooked in butter and fresh garlic. A scrumptious Irish cuisine that is sure to please!
Provided by Patrick
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
- Preheat an oven to 400 degrees F (200 degrees C).
- Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
- Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
- In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
- Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Nutrition Facts : Calories 484.8 calories, Carbohydrate 14.6 g, Cholesterol 132.1 mg, Fat 29.2 g, Fiber 1.6 g, Protein 39.2 g, SaturatedFat 13.3 g, Sodium 1092.5 mg, Sugar 0.8 g
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
SADDLE OF LAMB STUFFED WITH SPINACH, KIDNEYS AND RED WINE JUS
Provided by Food Network
Time 1h10m
Number Of Ingredients 19
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 LAMB SADDLE
This succulent dish, served to Lynn Crawford at Uptown 21 in Kitchener, Ont., highlights ingredients local to the Kitchener-Waterloo area. The lamb needs time to marinate before roasting, so start a day ahead.Courtesy of Chef Sam LoBrutto, Kitchener, Ont.
Provided by Food Network Canada
Categories comfort food,dinner,Great Canadian Cookbook,lamb,Main,Roast
Time 15h25m
Yield 6-8 servings
Number Of Ingredients 8
Steps:
- Place lamb in large casserole dish; sprinkle with orange zest. Pour orange juice over top. Cover and refrigerate for 30 to 60 minutes.
- In bowl, stir together ramps, parsley and mustard.
- Carefully rinse zest and juice from lamb; pat dry with paper towel.
- Place lamb on work surface, opened like book and with one long edge facing you. Sprinkle with salt and pepper. Spoon ramp mixture onto middle of lamb saddle, packing tightly.
- Starting with long edge closest to you, roll lamb around filling; tie together with butcher twine in 3 or 4 places. Roll in plastic wrap and refrigerate overnight.
- Remove lamb from refrigerator; unwrap and place in roasting pan. Allow to sit at room temperature for at least 1 hour.
- Roast lamb for 30 minutes in a 425ºF (220ºC) oven. Reduce temperature to 375°F (190°C) and continue to cook for an additional 40 to 50 minutes, or until instant-read meat thermometer inserted into thickest part of meat reads 160ºF (70°C).
- Let lamb rest at least 15 minutes before carving.
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
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
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