Roast saddle of lamb with spinach–herb stuffing

Roast saddle of lamb with spinach–herb stuffing

By
From
Meat
Serves
8
Photographer
Dean Cambray

This is definitely a dinner party dish to impress and you’ll need to ask your butcher for help. The saddle is made up of the two loins from each side of the lamb’s back that are held together by the surface layer of fat which finishes in long flaps, also known as ‘aprons’. Ask your butcher to bone out the saddle for you, leaving the flaps long enough to roll under the joint. Ask him to remove the two little fillets and to keep them separately. And then ask him to remove most of the outer layer of fat so that you end up with a lovely neat piece of meat, perfect for stuffing, rolling up and roasting. When you carve it, you get lovely elegant slices.

Ingredients

Quantity Ingredient
1 x 2.2kg lamb saddle, (bone-in weight)
salt
freshly ground black pepper
3 tablespoons olive oil

Spinach–herb stuffing

Quantity Ingredient
100g butter
1 small onion, finely diced
2 garlic cloves, finely chopped
1 bunch spinach, stalks removed and rinsed well
1 tablespoon fresh thyme leaves
1 tablespoon parsley, chopped
1 tablespoon chervil, chopped
1 teaspoon salt
1 teaspoon freshly ground black pepper

Method

  1. To prepare the stuffing, first melt the butter in a heavy-based frying pan over a medium heat. Sweat the onion and garlic for 5–10 minutes until soft, but not coloured. Remove from the heat and leave to cool.
  2. Bring a large saucepan of water to the boil and blanch the spinach leaves for 30 seconds. Drain well, squeezing to extract as much moisture as you can. Cool then chop roughly. Put the spinach into a food processor or liquidiser with the fresh herbs, salt and pepper and blend to a smooth paste.
  3. When ready to cook, preheat your oven to 200ºC.
  4. Lay the saddle of lamb, skin-side down, on your work surface. Season lightly then spread on the spinach-herb stuffing as evenly as you can, leaving a border around the edge. Arrange the skinny fillets down the centre of the saddle then roll up to form a neat, fat log. Tie securely with butcher’s string at 5 cm intervals.
  5. Heat the oil in a heavy-based roasting tin and brown the lamb all over. Transfer to the oven and roast for 14 minutes for rare, 18 minutes for medium–rare, or 25 minutes if you like it well done. Remove from the oven and leave to rest for 10 minutes in a warm spot.
  6. Remove the string, carve into thick slices, and serve with your choice of accompaniments.
Tags:
Meat
Adrian
Richardson
La
Luna
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