Stuffed Saddle Of Lamb With Gravy Food

SADDLE OF LAMB

Steps:

• 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.
• 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.
• 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.

STUFFED LAMB SADDLE

Steps:

• Place lamb in large casserole dish; sprinkle with orange zest. Pour orange juice over top. Cover and refrigerate for 30 to 60 minutes.
• In bowl, stir together ramps, parsley and mustard.
• Carefully rinse zest and juice from lamb; pat dry with paper towel.
• Place lamb on work surface, opened like book and with one long edge facing you. Sprinkle with salt and pepper. Spoon ramp mixture onto middle of lamb saddle, packing tightly.
• Starting with long edge closest to you, roll lamb around filling; tie together with butcher twine in 3 or 4 places. Roll in plastic wrap and refrigerate overnight.
• Remove lamb from refrigerator; unwrap and place in roasting pan. Allow to sit at room temperature for at least 1 hour.
• Roast lamb for 30 minutes in a 425ºF (220ºC) oven. Reduce temperature to 375°F (190°C) and continue to cook for an additional 40 to 50 minutes, or until instant-read meat thermometer inserted into thickest part of meat reads 160ºF (70°C).
• Let lamb rest at least 15 minutes before carving.

STUFFED SADDLE OF LAMB WITH GRAVY

Steps:

• Preheat oven to 425 degrees.
• Lay saddle of lamb flat on a counter, fat side down. Distribute the stuffing evenly over the meaty center section. Fold left flap over the filling, then fold right flap over that. Tie rolled lamb in about 5 places with kitchen twine. Place lamb over a double sheet of aluminum foil and fold up the sides so they reach just halfway up the meat. Secure with kitchen twine, to help keep stuffing inside during cooking.
• Place lamb in roasting pan and scatter the chopped-up pieces of bone and onions around it. Roast about 1/2 hour. Remove foil. Cook about 1/2 hour more. Check lamb with meat thermometer - rare is 130 degrees, medium 140. Transfer to serving platter, cover loosely with foil and let stand in a warm place for 15 minutes before carving.
• To make gravy, pour off all fat from roasting pan. Place pan, containing bones and onions, on stove over medium-high flame. Add chicken stock and water and scrape bottom of pan with wooden spatula to remove clinging particles. Bring to boil and simmer several minutes while scraping. Strain into a bowl. Makes about 1 cup gravy.

SADDLE OF LAMB STUFFED WITH RATATOUILLE

Steps:

• First make the ratatouille. Heat 3 tbsp olive oil in a large frying pan. Add the onion, peppers, aubergine and courgette. Season with salt and pepper, then sizzle for 10 mins, tossing occasionally. Add the tomatoes, garlic, basil and tomato purée, plus a drop more oil if the pan is dry. Sprinkle over the sugar, add the vinegar and continue to cook for 5 mins more. Tip into a bowl and leave to cool slightly.
• Open out the saddle of lamb and remove the 2 small, loose fillets of meat. Make a cut into each fillet, but do not completely cut them in two. Open them up and flatten them out, then set aside.
• Place the saddle on a board, skin-side down, and season with salt and pepper. Spoon about one-quarter of the ratatouille down the gap in the centre between the main fillets of meat, then lay the 2 flattened smaller fillets over the ratatouille.
• Lift one of the flaps up and over the meat and ratatouille, then repeat with the other flap to make a neatly packaged joint. Place the joint, flap-side down, on the board ready to be tied.
• Using a good 3m length of butcher's string, tie the meat around the width twice. Secure with a knot but do not trim. Use the long piece of string to make a loop, then pull it over the lamb like a lasso. Pull to secure, but not too tightly. Repeat 6 times at even intervals along the joint. Flip the joint over and weave the string through the loops on the bottom of the joint. Tie the string and trim with scissors. You are now ready to roast your lamb.
• Heat oven to 240C/220C fan/gas 9. Put the lamb in a roasting dish and drizzle with oil. Season generously, then roast, undisturbed, for 20 mins. Lower oven to 200C/180C fan/gas 6 and continue to roast for 40 mins. Remove the lamb and leave to rest for 30 mins.
• Cut off the string, pour the roasting juices into a bowl, then remove the lamb to a board. Spoon off all the fat and, if needed, reheat the juices in a pan. If the remaining ratatouille is cold, reheat in the microwave. Dress the salad in a drizzle more oil and plate up.
• Neatly carve the lamb into slices about 3cm thick. Carefully lift the slices and place onto warmed plates. Use a couple of tablespoons to shape 2 quenelles of ratatouille and place them next to the lamb. Pile a few dressed salad leaves between the lamb and ratatouille. Serve straight away with the roasting juices on the side.

STUFFED LEG OF LAMB WITH BALSAMIC-FIG-BASIL SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine the chopped prunes and currants with the creme de cassis in a small bowl, and set aside. In another small bowl, combine the rosemary, thyme, coriander, salt, and pepper; set aside.
• Untie and unroll the lamb, lay it out flat on the work surface. Trim off excess fat, and cut any thick parts open so that it is evenly thick and somewhat rectangular in shape. Sprinkle half of the herb mixture over the lamb. Mix the almonds and chopped mint into the prune mixture; spread evenly over the lamb. Roll up starting at one of the short sides, and tie with kitchen twine in 1-inch intervals. Cut 9 slits about 1-inch deep into the top of the lamb, and insert a slice of garlic in each. Rub with olive oil, and sprinkle with the remaining herb mixture.
• Place lamb seam-side up on a rack set in a roasting pan. Roast in the preheated oven to desired doneness. For medium-rare, a thermometer inserted into the center will read 140 degrees F (60 degrees C). Remove lamb from the oven and cover with foil. Allow to rest for 15 minutes while proceeding with the recipe.
• While the lamb is resting, bring the balsamic vinegar to a boil in a small saucepan over high heat. Boil until the vinegar has reduced by half, 4 to 5 minutes. Once reduced, stir in the butter, honey, and sliced figs. Stir until the butter has melted, then remove from the heat, stir in the chopped basil and set aside.
• To serve, remove the twine from the lamb and cut into 1/2 inch thick slices. Arrange on a warm serving platter and drizzle with the fig sauce, garnish with mint and basil leaves.

STUFFED LEG OF LAMB

Steps:

• Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square.
• Preheat an oven to 400 degrees F (200 degrees C).
• Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese.
• Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast.
• In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides.
• Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.