SADDLE OF LAMB
A classic Easter favourite, this saddle of lamb is stuffed with crunchy shallots, garlic and pancetta for a depth of flavour guaranteed to please your guests
Provided by John Torode
Categories Dinner, Main course
Time 1h45m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 584 calories, Fat 43 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 43 grams protein, Sodium 0.7 milligram of sodium
LAMB KIDNEY TORTILLA WITH OREGANO AIOLI
This is a classic tapa from Granada, Spain.
Provided by Food Network
Time 9h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cut the kidneys in half lengthwise and cover in a bowl with the milk and Worcestershire sauce. Add the mustard powder and cayenne. Let rest in the refrigerator overnight.
- Preheat the oven or a pizza oven to 425 degrees F.
- Sprinkle the flour in a bowl with salt and pepper. Remove the kidneys from the milk and dredge in the seasoned flour.
- Add the butter to a 12-inch cast-iron pan over medium-high heat and let melt. Add the kidneys and sear for 3 to 5 minutes. Flip the kidneys, then transfer the pan to the oven to roast for another 5 minutes. Remove to a plate and let cool.
- In the same cast-iron pan, heat 2 tablespoons oil. Add the onion and transfer to the oven to soften and begin roasting, about 5 minutes. Remove from the oven and let cool. Reserve the cast-iron pan for cooking more later.
- Add the sliced potatoes to a baking sheet, then drizzle with 1/2 cup olive oil and sprinkle heavily with salt and pepper. Toss to combine, then add another tablespoon or two of olive oil if needed to make sure each potato is coated. Put the baking sheet in the oven to begin softening and roasting the potatoes, about 5 minutes. Remove from the oven and let cool.
- Add the eggs to a very large bowl and whisk until beaten and thoroughly combined. Add the cooled kidneys, onions and potatoes to the eggs and gently toss to combine. Add 1/2 cup olive oil to the cast-iron pan and carefully pour in the egg mixture, spreading it in the pan to create an even layer. Transfer the pan to the oven, then cover with a lid (or baking sheet if you don't have a lid) and let cook until set, 20 to 25 minutes.
- Remove the pan to the stovetop. Invert a cool baking sheet on top of the pan and flip the pan over so that the tortilla transfers onto the baking sheet. Slide the tortilla back into the pan. Put back in the oven and continue to cook, uncovered, until the tortilla is light golden on the underside, tucking the edges under to give it a nice round shape, about 5 more minutes.
- For the oregano aioli: Mix the mayonnaise, oregano, smoked paprika and sherry vinegar in a bowl and season with salt and pepper.
- Slice the tortilla into wedges or squares and garnish with the aioli and fresh oregano.
STUFFED SADDLE OF LAMB WITH GRAVY
Provided by Pierre Franey
Categories dinner, roasts, main course
Time 1h45m
Yield 8 - 10 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 47, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 1 gram, TransFat 0 grams
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- Heat the oven to 200°C/180°C fan/gas 6. For the stuffing, put all the ingredients in a mini food processor or the small bowl of a food processor, season, then whizz to a paste (or crush to a coarse paste in a large pestle and mortar).
- Untie and unroll the saddle joint and lay it skin-side down on a board. Spread the stuffing down the centre in the space created where the bone was removed. Fold the meat to encase the stuffing, then turn the joint over and wrap with slices of the pancetta/parma ham, overlapping as you go to fully cover. Tie the joint with kitchen string at 3cm intervals along the whole length.
- Put the onion slices in a large roasting tray and sit the lamb on top. Drizzle with a glug of oil, then pour in 250ml of the stock and all the wine. Put in the oven and roast for 20 minutes, then turn the oven temperature down to 180°C/160°C fan/gas 4 and cook for a further 40 minutes for medium rare – a digital probe thermometer pushed into the centre of the lamb should read 50-52°C. Add an extra 5-10 minutes of cooking time if you prefer your meat cooked medium (55-60°C) or well done (64-70°C).
- Once the lamb goes in the oven, simmer the potatoes in a large pan of salted water for 20 minutes. Drain well, then tip into a separate large roasting tray. Toss with a generous glug of oil, then use the back of a large spoon to press down and lightly crush them. Season, add the unpeeled garlic cloves to the tray and toss to combine. Roast below the lamb in the oven for 60 minutes. The lamb will be ready in this time, so remove it and leave to rest on a lipped serving plate, loosely covered with foil, while the potatoes finish cooking.
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