Saddle of lamb

Saddle of lamb

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 20 mins Cook: 1 hr, 25 mins

More effort

Serves 6

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

Nutrition and extra info

Nutrition: per serving

  • kcal584
  • fat43g
  • saturates20g
  • carbs6g
  • sugars1g
  • fibre1g
  • protein43g
  • salt0.7g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 boned saddle of lamb weighing approx 1½ kg/3lb 5oz, skirts removed (ask your butcher to do this for you)
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 2 rosemary sprigs
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 banana shallots, finely chopped
  • 2 garlic cloves, crushed
  • 50g pancetta cubes
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • small pack flat-leaf parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    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
    Lemon

    Lemon

    le-mon

    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

Method

  1. 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.

  2. 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.

  3. 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
ade_in_the_kitchen's picture
ade_in_the_kitchen
29th Mar, 2016
5.05
I made this on Easter Sunday. The stuffing was delicious and really complimented the lamb. It was a pretty easy dish to make and everyone cleared their plates. I'd make it again for a special occasion, the cut of meat makes it pretty expensive for an everyday Sunday lunch.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.