Roast lamb saddle

Roast lamb saddle

Ben's Meat Bible
Benito Martin


Quantity Ingredient
1 x 1.2kg boned lamb saddle, (see method)
100g baby spinach
freshly ground black pepper
500g caul fat
dijon mustard, for spreading
see method for ingredients, to serve (optional)
roasted root vegetables, to serve

Herb crumbs

Quantity Ingredient
180-240g japanese panko breadcrumbs or fresh breadcrumbs
15g chopped flat-leaf parsley
60g chopped fresh mixed herbs, (thyme, basil and tarragon)


  1. Ask your butcher to prepare the lamb saddle for you so that the 2 loins can be rolled together and wrapped by about 4–5 cm of fat either side of the loins. The fat on the sides of the saddle needs to be trimmed so that it is not too thick. Ask for the tenderloins to be separated and trimmed and for the silver skin to be trimmed off the loins. A good butcher should be able to do this quite easily.
  2. Wash the spinach and place in a saucepan with only the water clinging to its leaves. Place over medium heat, cover, and wilt the spinach for 2 minutes. Drain and allow to cool. Squeeze off any liquid and liberally season. Set aside.
  3. Lay the boned saddle out on a chopping board, loin side up, so that one fat flap is closest to you and the other is furthest from you. Place one of the tenderloins in the gap between the 2 loins on the saddle. Arrange the spinach on top of the tenderloin and place the remaining tenderloin on top. Take the edge of the fat flap closest to you and pull it over the loin furthest from you. Fold over the other fat flap so that you have a rolled saddle stuff ed with spinach. Set aside.
  4. Lay the caul fat in a large rectangle on your work surface. Place the rolled saddle on the edge of the caul fat closest to you and carefully but firmly roll the saddle in caul fat, taking care to avoid tearing the fat. Trim the excess fat from the ends of the saddle. Using kitchen string, fasten the saddle by making about 6 firm knots along its length. Allow the meat to rest in the refrigerator for an hour or so, uncovered.
  5. To make the herb crumbs, place 60 g of the breadcrumbs in a food processor or blender, along with the herbs and a good pinch of salt. Blend on high speed until the mixture is super-fine. The mixture will be quite moist at this stage. Gradually add the remaining breadcrumbs – you want the mixture to become loose and dry. Tip into a bowl and use your hands to ensure there are no lumps.
  6. Preheat the oven to 160°C.
  7. Heat a large frying pan over medium heat. Season the saddle and place in the pan. Cook on all sides, turning gently, until golden brown all over. Remove from the heat and leave to cool completely. (This will allow it to firm up.)
  8. Place the lamb saddle on a foil-lined roasting tin and roast in the oven for 25–30 minutes, or until the lamb reaches 64°C on a meat thermometer (for medium rare). Remove from the oven and allow to rest for a few minutes, then use a pair of scissors to remove the kitchen string.
  9. Using a palette knife, spread the saddle liberally with mustard. Roll the saddle in the herb crumbs. Slice the saddle into portions and serve with the Estragon sauce, if you like, and roasted vegetables.
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