Fancy roast saddle of lamb recipe

Fancy Roast Saddle of Lamb recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the exquisite flavors of a fancy roast saddle of lamb recipe. This culinary masterpiece is sure to impress your guests with its tender, succulent meat and rich, aromatic spices. The dish is prepared by marinating the lamb in a blend of herbs and seasonings, then slow-roasting it to perfection. The result is a show-stopping centerpiece that will leave everyone craving for more.

Keywords: roast saddle of lamb, fancy recipe, tender meat, aromatic spices, show-stopping centerpiece.

Fancy roast saddle of lamb recipe details

Fancy roast saddle of lamb recipe, recipe Rating: 4.6
Number of votes:112 

Ingredients

300 g	saddle of lamb, fat and bones removed
	salt and pepper
75 ml	port wine
1	bay leaf
1	clove
1 pinch(es)	sugar
1 clove(s)	garlic
1 bunch(es)	thyme
100 g	fresh spinach
100 g	single cream
	marjoram
2 slice(s)	bread, large slices
100 g	clarified butter

Instructions

Remove the fat from the saddle of lamb and carve the upper two thicker loin parts and the lower small fillets from the bones. Discard the bones and season the meat with pepper and salt.

Mix the port wine with the sugar in a small saucepan, add the bay leaf, bring to a boil and reduce the liquid to a third,then strain through a sieve into a small bowl.

Peel the garlic. Set four of the thyme sprigs aside and strip the leaves from the other sprigs.

In a blender, mince the small lamb fillets. Add a bit more than half of the spinach, the thyme leaves, garlic, single cream, salt, pepper and some of the marjoram as well as the port wine reduction and process until a smooth paste forms.

Remove the crusts from the bread, then flatten the slices with a rolling pin to 4mm thickness. Spread the bread approximately 4mm thick with the paste. Cover with the remaining spinach leaves, then roll into each slice a lamb loin piece.

In a skillet, heat over medium heat the clarified butter and the remaining thyme. Place the rolls seam side down into the skillet and sauté for a minute. Turn and cook until golden brown all around. Remove from the skillet and place on a baking tray. Roast in the oven at 160°C for approximately 20 minutes, if you like the lamb medium rare, otherwise a bit longer.

Leave to stand for a few minutes, then serve.

Preparation time:
ca. 35 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
medium
Calories per portion:
n/a