📝 About This Recipe
The saddle is the most prized cut of the lamb, offering a double-loin of incredibly tender, succulent meat that represents the pinnacle of a Sunday roast. This preparation features a vibrant herb crust and a rich red wine reduction that highlights the delicate, grassy notes of premium lamb. Perfect for grand celebrations, this dish is a masterclass in elegant, classic British-inspired butchery and roasting.
🥗 Ingredients
The Lamb
- 2.5 kg Saddle of Lamb (bone-in, rolled and tied by your butcher)
- 2 teaspoons Kosher Salt (more for seasoning)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Olive Oil (high smoke point)
Herb Crust
- 1 cup Fresh Flat-Leaf Parsley (finely chopped)
- 2 tablespoons Fresh Rosemary (leaves only, minced)
- 1 tablespoon Fresh Thyme (leaves only)
- 4 cloves Garlic (minced into a paste)
- 1/2 cup Panko Breadcrumbs (toasted lightly)
- 3 tablespoons Dijon Mustard (used as a binder)
For the Jus
- 1 cup Dry Red Wine (such as Cabernet or Syrah)
- 2 cups Lamb or Beef Stock (high quality, low sodium)
- 2 pieces Shallots (finely diced)
- 2 tablespoons Cold Unsalted Butter (cubed)
👨🍳 Instructions
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1
Remove the lamb from the refrigerator at least 1 hour before cooking to bring it to room temperature; this ensures even roasting.
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2
Preheat your oven to 200°C (400°F). Pat the lamb completely dry with paper towels to ensure a good sear.
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3
Using a sharp knife, score the fat on the top of the saddle in a diamond pattern, being careful not to cut into the meat.
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4
Season the entire lamb generously with salt and pepper. Heat olive oil in a large, oven-proof roasting pan over medium-high heat on the stovetop.
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5
Sear the lamb on all sides until deeply golden brown, about 3-4 minutes per side. Remove the lamb temporarily to a tray.
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6
In a small bowl, mix the parsley, rosemary, thyme, minced garlic, and panko breadcrumbs until well combined.
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7
Brush the top (fat side) of the seared lamb generously with Dijon mustard, then press the herb and breadcrumb mixture firmly onto the mustard to create a thick crust.
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8
Place the lamb back into the roasting pan and transfer to the oven. Roast for 45-55 minutes, or until a meat thermometer registers 52°C (125°F) for medium-rare.
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9
Transfer the lamb to a carving board and tent loosely with foil. Let it rest for at least 20 minutes; this is crucial for the juices to redistribute.
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10
While the lamb rests, pour off excess fat from the roasting pan, leaving about 1 tablespoon. Add shallots and sauté over medium heat until softened.
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11
Deglaze the pan with red wine, scraping up all the browned bits (fond) from the bottom. Reduce the wine by half.
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12
Add the stock and simmer until the liquid has reduced to a syrupy consistency. Strain through a fine-mesh sieve into a clean saucepan.
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13
Whisk in the cold butter one cube at a time to create a glossy, thickened jus. Season with salt to taste.
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14
Carve the saddle by slicing vertically against the bone to release the loins, then slice into thick medallions.
💡 Chef's Tips
Always use a meat thermometer; lamb can go from perfect to overdone in just a few minutes. If the herb crust begins to brown too quickly in the oven, cover it loosely with a small piece of foil. Ask your butcher to provide the 'lamb trimmings' to toss into the roasting pan for extra flavor in the jus. Resting is non-negotiable; cutting too early will result in dry meat and a messy carving board.
🍽️ Serving Suggestions
Serve with buttery fondant potatoes and honey-glazed heirloom carrots. Pair with a bold Bordeaux or a peppery Northern Rhône Syrah. A side of minted pea purée provides a fresh, vibrant contrast to the rich meat. Offer a small bowl of traditional mint sauce or redcurrant jelly on the side for guests.