- 1 boned saddle of lamb weighing approx 1½ kg/3lb 5oz, skirts removed (ask your butcher to do this for you)
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 2 rosemary sprigs
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 1 tsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 50ml white wine vinegar
For the stuffing
- 25g butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 4 banana shallots, finely chopped
- 2 garlic cloves, crushed
- 50g pancetta cubes
Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…
- small pack flat-leaf parsley, roughly chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 6 sage leaves, torn
- 1 tsp grated lemon zest
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 50g fresh white breadcrumbs
- 1 egg yolk
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.