Roast stuffed lamb saddle

Name: Roast stuffed lamb saddle
Cook time: 1 h 30 min
Cuisine: Greek
Ingredients: 75ml cream; 600g English spinach, blanched,squeezed and chopped; 1 egg yolk; Salt; Pepper; 1 handful pig's caul, soaked in cold water; 1 saddle of lamb (about 2kg), boned, fillets removed and trimmed; Olive oil

jane and Jeremy Strode

October 19, 2011

Time:1-2 hours

This recipe is based on Marcus Wareing's stuffed lamb in Jill Norman's The Cook's Book, which is a brilliant practical guide to cooking.

Ingredients

75ml cream
600g English spinach, blanched,squeezed and chopped
1 egg yolk
Salt
Pepper
1 handful pig's caul, soaked in cold water
1 saddle of lamb (about 2kg), boned, fillets removed and trimmed
Olive oil

Method

Pre-heat oven to 200C. Boil cream to reduce by half. Add spinach and egg yolks and season well.
Lay out two layers of pig's caul on a chopping board and lay lamb saddle skin-side down. On top, place half the spinach down the centre. Top with lamb fillets and cover with remaining spinach. Season and fold over flaps. Wrap tightly in caul and secure with six pieces of string evenly spaced along the saddle.
Heat a frying pan with a little olive oil and brown the saddle on all sides. Place in a roasting tray and roast for 30 minutes. Remove and rest in a warm place for 30 minutes. Carve in thick slices and serve with gravy and vegetables.

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