Saddle Of Nedging Lamb
Ingredients
1 Saddle Of Lamb (Ask Your Butcher To Bone & Roll The Saddle For Roasting, Ask Him To Include The Fillets)
2 Sprigs Rosemary Finely Chopped
1 sprig of Rosemary Left Whole
2 Cloves Of Garlic Finely Chopped
1 Slice Of White Bread, Crusts Removed
5g Pink Salt
100g Unsalted Butter
1 Litre Of Beef Stock
½ Bottle Of Tempranillo Wine
Method
De-string the lamb saddle and remove the fillets
Place the lamb fillets in a food processor with the pink salt and blitz until it forms a smooth paste
Add the bread and continue to blitz until fully incorporated
Remove the fillet mixture from the processor and fold in the chopped garlic and rosemary
Place the fillet mixture into a piping bag
Lay your saddle out with the fat side on the chopping board and the cannons are facing you
Season the cannons with a little salt and pepper
Pipe the fillet mixture between the two cannons
Roll the saddle back up and tie with butcher’s string
In a large heavy based pan, heat the butter until foaming
When the foam has died down, but before the butter burns add the saddle and colour evenly all the way round
Transfer the pan to an oven at 180C
After 15 minutes remove from the oven, squeeze over the lemon juice and baste
Remove the saddle from the pan and leave to rest for 15 minutes
Mean while pour the butter out of the pan
Put the pan back on the stove, add the wine, rosemary sprig and reduce by ¾
Then add the beef stock to the pan and reduce until you have about half the volume
If you are using good quality beef stock the gravy should be thick enough, if not add a small amount of cornflower to thicken
The saddle should now be ready to carve
Serve with Dauphinoise Potatoes and Spring Cabbage
