Roast Saddle Of Lamb recipe
information
A saddle of lamb consists of the two loins joined together from ribs to tail. The kidneys are often attached to the saddle and may be roasted and served with the joint, a slice being given to each guest. For six people you would need a saddle about 6-7 lb (2.7-3.4kg) in weight.
ingredients
1 saddle of young lamb (about 6-7 lb [2.7-3.4kg] in weight)
2 oz (50g) butter
2 sprigs of fresh rosemary
Salt and pepper
2 oz (50g) butter
2 sprigs of fresh rosemary
Salt and pepper
Gravy
2 tbsp fat (after roasting the meat)
1 oz (25g) plain flour
1 beef bouillon cube
1/2 pt (300ml) hot water
1 rounded tsp redcurrant jelly
3 tbsp sherry Salt and peppe
1 oz (25g) plain flour
1 beef bouillon cube
1/2 pt (300ml) hot water
1 rounded tsp redcurrant jelly
3 tbsp sherry Salt and peppe
method
1. Heat the oven to 375°F (190°C) mark 5.
2. Spread the butter over the joint, place the rosemary on top and season well with salt and pepper.
3. Place in a roasting tin and cover with foil. Roast for 25 minutes to the lb (450g) plus an extra 25 minutes.
4. Remove the foil after the first half hour of cooking time. Lift out the joint and place on a warm serving dish.
5. To make the gravy:
6. Strain off most of the fat from the roasting tin, leaving 2 tbsp of the sediment. Stir in the flour and blend thoroughly with the fat.
7. Cook on the hob for 2-3 minutes until brown, stirring constantly. Crumble the bouillon cube in the hot water and stir.
8. Remove the pan from the heat and slowly add the stock. Return to the heat, bring to the boil and stir constantly until the gravy has thickened.
9. Add the redcurrant jelly and sherry and season with salt and pepper to taste.
10. Allow the jelly to dissolve, then pour into a sauce boat and serve with the joint.
11. Accompaniments: Braised celery and roast potatoes can be cooked in the oven beside the meat and, as it is a special dish, serve another vegetable such as Brussels sprouts.
2. Spread the butter over the joint, place the rosemary on top and season well with salt and pepper.
3. Place in a roasting tin and cover with foil. Roast for 25 minutes to the lb (450g) plus an extra 25 minutes.
4. Remove the foil after the first half hour of cooking time. Lift out the joint and place on a warm serving dish.
5. To make the gravy:
6. Strain off most of the fat from the roasting tin, leaving 2 tbsp of the sediment. Stir in the flour and blend thoroughly with the fat.
7. Cook on the hob for 2-3 minutes until brown, stirring constantly. Crumble the bouillon cube in the hot water and stir.
8. Remove the pan from the heat and slowly add the stock. Return to the heat, bring to the boil and stir constantly until the gravy has thickened.
9. Add the redcurrant jelly and sherry and season with salt and pepper to taste.
10. Allow the jelly to dissolve, then pour into a sauce boat and serve with the joint.
11. Accompaniments: Braised celery and roast potatoes can be cooked in the oven beside the meat and, as it is a special dish, serve another vegetable such as Brussels sprouts.
serving amount
serves 6.
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