A decadent sunday lunch – lamb saddle is stuffed with spinach and wild mushrooms and served with a tangy lemon purée.
Great served with braised peas and pancetta.
Lamb Saddle, Lemon Purée
For the Lamb Saddle: 1 Lamb Saddle (Double Loin, Boned, Fillets Separate), 6 Sage Leaves, 2 Bay Leaves, 15g Unsalted Butter, 1 Garlic Clove (Crushed), 1 Shallot (Finely Chopped), 200g Fresh Spinach, 100g Wild Mushrooms (Chopped), 50g Dried Morels (Rehydrated and Chopped), 1 Egg Yolk, 1tbsp Cream Cheese, Sea Salt, Black pepper, Nutmeg
For the Lemon Purée: 4 Organic Lemons, 75ml Honey, 1/4tsp Sea Salt, 150ml Water
1) Prepare the stuffing for the lamb. Place the butter in a large pan over a medium heat. Fry the garlic and shallot in the butter for 2 minutes until soft. Add the wild mushrooms and morels and cook for a further 4 minutes, stirring frequently. Add the spinach and toss lightly in the butter – cook for 2 minutes until slightly wilted. Remove the mixture from the pan and place in a sieve over a bowl. Allow the mixture to cool and then press the majority of the liquid from the mixture into the bowl beneath (discard the liquid). Place the spinach mixture in a bowl with the egg yolk and cream cheese and beat well to combine. Season to taste with sea salt, black pepper and a good amount of grated nutmeg.
2) Line the centre of the saddle between the two eye muscles with the sage leaves. Pile the stuffing along the centre of the saddle. Roll up tightly and tie with string both on the horizontal and vertical – place a bay leave at either end under the string to stop the stuffing from escaping. Transfer to the fridge for at least 2 hours to set.
3) Preheat the oven to 180c. Sear the saddle in a hot frying pan before transferring to the oven. Cook for around 20-30 minutes until cooked to your liking – internal temperature of each eye muscle should be around 50 degrees c for medium. When cooked, remove and wrap well in tin foil. Allow to rest for at least 20 minutes.
4) Meanwhile make the lemon purée. Peel the skin from the lemons and scrape way the white pith. Juice the lemons. Place the peel, honey and water in a small saucepan and place over a medium heat. Bring to the boil and simmer for around 30 minutes or until the peel is tender. Place the mixture in a blender and add the lemon juice and salt. Blend to a fine purée. Check the taste and add more honey if desired. Set aside.
5) Remove the string from the lamb and slice into equal portions. Serve with the lemon purée. Great served with some braised peas and pancetta.