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Wisbech chef’s recipe for stuffed lamb

Saddle of Lamb for the recipie column

Saddle of Lamb for the recipie column

Stuffed saddle of lamb is an ideal main course for a dinner party; it saves fiddling around with individual portions and can be prepped ahead of time. Alternatively, it can be served as an indulgent Sunday roast. The feta cheese cuts through the lamb perfectly and the spinach is a great source of potassium, which helps to lower blood pressure and is thought to protect against heart disease.

Ingredients

For the stuffing:

4 tbsp olive oil

250g mixed mushrooms (shiitake, oyster, button), cleaned

Butter

250g young spinach, stalks removed

200g feta

1 egg yolk

Freshly grated nutmeg

8 sage leaves

For the lamb:

1 saddle of lamb about 2.4kg, bone out

1 garlic clove

Salt and pepper

Olive oil

Few sprigs of sage

Butter

For the jus:

1 tbsp sherry vinegar

2 glasses red wine

125ml light stock

Method

Heat oven to 200C/Gas Mark 6.

Open out the lamb; set aside the eye fillets. Halve the garlic, season and leave for a few minutes to draw out the juices.

For the stuffing, heat a splash of olive oil in a non-stick frying pan and sauté the mushrooms until softened and browned; drain in a colander. Heat a little more oil and a knob of butter in the pan, add the spinach, season lightly and cook until just wilted. Tip the mushrooms into a bowl, mix in the spinach and egg yolk, then season with nutmeg, salt and pepper.

Oil several sage leaves and place down the middle of the lamb. Rub the meat with the garlic bulb. Spoon the stuffing on top of the sage leaves and crumble the feta on top.

Cut the eye fillets horizontally (but not right through), open out and place over the stuffing. Fold one flap of the saddle over, then the other, wrapping firmly to make a neat roll. Secure with string at intervals and tuck the remaining sage leaves in at the ends.

Heat a splash of oil in a roasting pan, add the garlic bulb and a few sage sprigs and sauté briefly, then add the butter and allow to foam. Put the meat on top.

Roast for 30 minutes, then lower setting to 180C/Gas Mark 5 and roast for a further 30 minutes. Lift meat onto a warm platter and rest in a warm place for 20 minutes.

Deglaze pan juices with sherry vinegar, add the wine and stock and reduce by half. Strain and adjust seasoning.

Serve the lamb thickly sliced along with the jus.

 

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