Roasted Lamb Saddle with Herb Crust

Main Dishes | French cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Roasted lamb saddle with a crust of spicy herbs.

Ingredients

Lamb Shoulder - 21.2 oz
Nut crumb - 4.2 oz
Yellow Mustard Seeds - 1 tablespoon
Mustard Greens - 1 tablespoon
Basil - ¼ bunches
Salted Butter - 1.4 oz
Peanut Butter - to taste
Salt - to taste
Ground Black Pepper - to taste
Swiss chard leaves - 3 pieces
Chicken Broth - 3 fl oz
Grated Pecorino Pepato Cheese - 0.7 oz
Goat cheese - 2.5 oz
Farmers cheese - 2.5 oz
Cream - 2 fl oz

Step by Step guide

Step 1

Cut the lamb saddle across, season with salt and pepper, and crumble white bread into the skin. Spread both types of mustard over the saddle and sprinkle with basil leaves. Place the two pieces together with the spread side facing inward, roll it up, and tie it.

Step 2

Clean the white parts of the chard stems, set aside the green parts and wash them in cold water. Cut into strips about 1/2 cm wide and 3 cm long. Heat olive oil and 15 g of butter in a skillet. When the butter begins to foam, add the salted white parts of the chard to the skillet. Stir to coat them in the butter and sauté for 2 minutes. Pour in vegetable broth. Cook for 6 minutes until the chard is tender. Drain off excess oil and place at the bottom of a gratin dish. Mix all types of cheese with the cream and pour half of the mixture over the dish. Blanch the green parts of the chard in boiling salted water for 2–3 minutes. Add the cooked green parts of the chard and the remaining cheese cream to the gratin dish.

Step 3

Heat a cast iron pot over high heat and brown the saddle on all sides in butter and peanut oil. Place it in the oven preheated to 180 °C (350 °F) for 6–7 minutes, occasionally basting with the juices that have released. Remove the saddle from the oven and let it rest for 10 minutes.

Step 4

Heat the saddle in the oven for 2–3 minutes, then place the gratin under the broiler to brown. Remove the twine from the saddle and slice it into thin pieces. Sprinkle with fleur de sel. Serve immediately.