Prepare to embark on a mouthwatering adventure that will transform your dinner table into a gourmet paradise! The West Country Lamb Saddle is not just a dish; it's a celebration of British culinary excellence that promises to tantalize your taste buds and impress even the most discerning food critics. With its rich, tender meat and aromatic herb infusion, this recipe is about to become your new go-to showstopper that will have everyone asking, "How did you create such magic?"
Prep Time: 30 mins
Cook Time: 2 hrs
Total Time: 2 hrs 30 mins
Cuisine: British
Serves: 6 servings
Ingredients
- 1 saddle of lamb
- 4 cloves garlic, minced
- 2 tablespoons rosemary, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup red wine
- 1 cup lamb stock
Instructions
- Remove the saddle of lamb from the refrigerator 1 hour before cooking to allow it to come to room temperature, ensuring even cooking.
- Preheat the oven to 180°C (350°F). Pat the lamb dry with paper towels to remove excess moisture.
- In a small bowl, mix minced garlic, chopped rosemary, salt, and pepper to create a herb rub.
- Massage the herb mixture thoroughly into the lamb, ensuring even coverage on all surfaces.
- Heat olive oil in a large, heavy-based roasting pan over medium-high heat on the stovetop.
- Sear the lamb saddle on all sides until a golden-brown crust forms, approximately 3-4 minutes per side.
- Pour red wine and lamb stock into the roasting pan, creating a flavorful braising liquid.
- Transfer the roasting pan to the preheated oven and roast for approximately 1 hour and 45 minutes for medium-rare, or until the internal temperature reaches 54-57°C (130-135°F).
- Baste the lamb every 30 minutes with the pan juices to maintain moisture and enhance flavor.
- Remove from oven and let the lamb rest for 15-20 minutes, allowing juices to redistribute.
- Carve the saddle against the grain into thin slices and serve with the reduced pan sauce.
Tips
- Temperature is Key: Always let your lamb come to room temperature before cooking to ensure even heat distribution and perfect doneness.
- Pat Dry for Crispy Perfection: Use paper towels to remove excess moisture, which helps achieve that irresistible golden-brown crust.
- Don't Skip the Searing: Browning the meat before roasting locks in flavors and creates a beautiful caramelized exterior.
- Basting is Your Secret Weapon: Regular basting with pan juices keeps the meat incredibly moist and intensifies the flavor profile.
- Rest is Best: Allowing the lamb to rest after cooking is crucial. This helps the juices redistribute, ensuring each slice is succulent and tender.
- Invest in a Meat Thermometer: For consistent, perfectly cooked lamb every single time, use a meat thermometer to check internal temperature.
- Pair Wisely: Serve with roasted seasonal vegetables and a robust red wine to complement the lamb's rich flavor.
Nutrition Facts
Calories: 571kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 100mg
