📝 About This Recipe
The saddle is the crown jewel of lamb cuts, encompassing both the tenderloin and the loin for an unparalleled dining experience. This recipe elevates the meat with a vibrant crust of Mediterranean herbs and roasted garlic, creating a sophisticated centerpiece that is both tender and visually stunning. Perfect for celebratory feasts, it captures the essence of classic English roasting techniques with a modern, refined flair.
🥗 Ingredients
The Lamb
- 2.5 kg Whole Lamb Saddle (boned, rolled, and tied by your butcher)
- 2 tablespoons Olive Oil (extra virgin)
- 1 tablespoon Sea Salt (flaky variety preferred)
- 1 teaspoon Black Pepper (freshly cracked)
Herb Crust
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1 tablespoon Fresh Thyme (leaves only)
- 4 cloves Garlic (minced into a paste)
- 1/2 cup Panko Breadcrumbs (for texture)
- 2 tablespoons Dijon Mustard (to act as a binder)
Red Wine Jus
- 250 ml Dry Red Wine (such as Cabernet Sauvignon or Syrah)
- 500 ml Lamb or Beef Stock (high quality, low sodium)
- 2 pieces Shallots (finely diced)
- 30 grams Cold Butter (cubed for thickening)
👨🍳 Instructions
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1
Remove the lamb saddle from the refrigerator at least 1 hour before cooking to bring it to room temperature, ensuring even roasting.
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2
Preheat your oven to 200°C (400°F). Pat the lamb completely dry with paper towels; moisture is the enemy of a good sear.
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3
In a small bowl, combine the chopped rosemary, thyme, minced garlic, and panko breadcrumbs. Set aside.
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4
Season the lamb generously on all sides with sea salt and cracked black pepper, rubbing it into the fat.
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5
Heat olive oil in a large, oven-proof roasting pan over medium-high heat on the stovetop. Sear the lamb for 3-4 minutes per side until a deep golden-brown crust forms.
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6
Remove the pan from heat. Brush the top (fat side) of the lamb liberally with Dijon mustard.
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7
Press the herb and breadcrumb mixture firmly onto the mustard-coated surface until well-adhered.
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8
Transfer the roasting pan to the oven. Roast for 35-45 minutes. Use a meat thermometer to check for a core temperature of 52°C (125°F) for medium-rare.
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9
Transfer the lamb to a warm carving board. Tent loosely with foil and rest for at least 15-20 minutes. This is crucial for the juices to redistribute.
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10
While the meat rests, place the roasting pan back on the stove over medium heat. Pour off excess fat, leaving about 1 tablespoon.
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11
Add the diced shallots and sauté for 2 minutes until translucent. Pour in the red wine, scraping the bottom of the pan to release the flavorful 'fond'.
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12
Reduce the wine by half, then add the stock. Simmer until the sauce thickens enough to coat the back of a spoon.
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13
Strain the sauce through a fine-mesh sieve into a clean saucepan. Whisk in the cold butter cubes one by one for a glossy finish.
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14
Remove the kitchen twine from the lamb. Carve into thick, succulent medallions.
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15
Arrange the slices on a warmed platter and drizzle with a small amount of jus, serving the rest in a boat on the side.
💡 Chef's Tips
Always rest your lamb; cutting too early will cause the precious juices to run out, leaving the meat dry. 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 'tunnel bone' the saddle if you want a more uniform shape for carving. For the best flavor, use a red wine that you would actually enjoy drinking with the meal. Ensure the butter for the sauce is ice-cold; this creates a stable emulsion for a silky texture.
🍽️ Serving Suggestions
Serve alongside creamy dauphinoise potatoes to soak up the red wine jus. Pair with honey-glazed heirloom carrots and blanched asparagus for a pop of color. A glass of full-bodied Bordeaux or a peppery Rioja complements the richness of the lamb perfectly. Add a dollop of mint and pea purée on the side for a refreshing, classic British contrast. Finish the meal with a light lemon tart to cleanse the palate after the savory richness.