Stuffed Lamb Saddle

An impressive yet simple centrepiece. The freshness of the salsa verde complements the rich lamb so well.

This delicious alternative to Turkey is a fabulous choice to try this Christmas Day.

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Yields:

6 serving(s)

Prep Time:

20 mins

Cook Time:

1 hr

Total Time:

1 hr 20 mins

Cal/Serv:

605

Ingredients

1. Step 1First make the stuffing. Heat the butter in a small pan over low heat and fry the onion for 10min, until softened. Stir in the garlic and fry for 1min. Empty into a medium bowl; cool. Stir in the remaining stuffing ingredients and some seasoning.
2. Step 2Preheat oven to 200°C (180°C fan) mark 6. Lay the lamb saddle on a board in front of you, fat-side down and with the fillets running vertically. Shape the stuffing into a sausage and lay vertically down the centre. Bring the sides of the lamb up and roll into a fat sausage. Tie along the length with kitchen string to secure in place.
3. Step 3Heat the oil in a large frying over medium-high heat. Fry the rolled lamb, until browned all over. Put into a roasting tin just large enough to hold it and slip a few thyme sprigs under the string.
4. Step 4Roast for 50min for pink meat (cook for longer if you prefer lamb more well-done). Transfer to a board, loosely cover with foil and leave to rest for 20min. Meanwhile make the salsa verde. Whizz all the salsa verde ingredients with some seasoning in a food processor to make a chunky sauce.
5. Step 5Serve the lamb in slices with the salsa verde.