Roast saddle of Lamb

French Dining School

Roast saddle of Lamb

Serves 6

Saddle of Lamb deboned

150 gram of minced, lamb, chicken, veal or rabbit

Can be mixed with

Truffle or 

1 teaspoon of espilette chilli 

2 cloves of garlic roughly chopped

Rosemary, or sage,  a big stalk, needles stripe off and roughly chopped

Olive oil

Method

Debone the rack of lamb, and sprinkle it with spices, regarding the mince, you can use light coloured

meat and mince it in a food processor or a mincer, spice the mince with the herbs you have and fill it in the rack of lamb where the bone was. Roll it up ( add the sage on the outside too)  and but strings around it to hold it all together .

Fry it on a pan for a few minutes and then in the hot 220C/ 440F oven and fry it for 15-20 minutes, take it out and let it rest for 15 minutes and then in the oven for another 15-20 minutes, let it rest for 5 minutes and then carve - take the string off.

Serve it with a tarragon, basil, chervil or mint sauce with seasonal vegetable.