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 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
LAMB RATATOUILLE
"This quick-and-easy recipe is a great way to use up leftover lamb - and so good, your family will never guess it's a second-day dish," assures Maxine Cenker of Weirton, West Virginia. "It's also good with beef," she adds.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Set rice seasoning packet aside. In a large skillet, saute the rice mix in butter until browned. Stir in water and contents of seasoning packet; bring to a boil. Reduce heat; cover and simmer for 15 minutes. , Meanwhile, in another skillet, saute vegetables in oil until crisp-tender. Add lamb and vegetables to the rice. Cover and simmer for 5-10 minutes or until the meat is no longer pink and rice is tender.
Nutrition Facts : Calories 369 calories, Fat 16g fat (6g saturated fat), Cholesterol 76mg cholesterol, Sodium 580mg sodium, Carbohydrate 31g carbohydrate (6g sugars, Fiber 3g fiber), Protein 25g protein.
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
More about "saddle of lamb stuffed with ratatouille recipes"
STUFFED & ROAST LAMB + BUTTERED RUNNER BEANS - GREAT …
From greatbritishchefs.com
SADDLE OF LAMB RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
HERBY STUFFED SADDLE OF LAMB WITH CRUSHED ROASTIES
From deliciousmagazine.co.uk
STUFFED SADDLE OF LAMB SERVED WITH RED ONION COMPôTE COOKED …
From bbc.co.uk
RECIPE : RACK OF LAMB WITH RATATOUILLE – HUDSON MEATS
From hudsonmeats.com
SOUS VIDE SADDLE OF LAMB WITH RATATOUILLE | FUSIONCHEF BY JULABO
From fusionchef.de
LAMB CHOPS WITH RATATOUILLE | LAMB RECIPES | JAMIE OLIVER
From jamieoliver.com
GRILLED RACK OF LAMB RECIPE WITH RATATOUILLE - GREAT BRITISH CHEFS
From greatbritishchefs.com
RECIPE : SADDLE OF LAMB STUFFED WITH RATATOUILLE - BOOKS4COOK
From books4cook.com
ROAST SADDLE OF LAMB RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
BBC GOOD FOOD SADDLE OF LAMB STUFFED WITH RATATOUILLE RECIPE
From ketofoodist.com
BEST STUFFED LAMB SADDLE RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
SADDLE OF LAMB STUFFED WITH RATATOUILLE - RECIPE
From chefvideorecipes.com
RATATOUILLE RECIPES | BBC GOOD FOOD
LAMB SHOULDER STEAKS WITH RATATOUILLE RECIPE
From foodandwine.com
SADDLE OF LAMB STUFFED WITH RATATOUILLE | RECIPE | BBC GOOD FOOD ...
From pinterest.com
HOW TO COOK STUFFED SADDLE OF LAMB TO PERFECTION - FARMISON & CO
From farmison.com
You'll also love