Island Life Magazine Ltd December 2010/January 2011 | Page 166

food

Island Life - December 2010

Alan Staley

The Royal Hotel, Ventnor - 2 Rosette Chef

Saddle of Lamb

Ingredients: Serves 6-8
1 saddle of lamb, about 2.4kg, boned out

250g mixed mushrooms

Sea salt and pepper

1 finely chopped onion

Splash of olive oil

6-8 sage leaves

Few sage sprigs
Pan jus:
Stuffing:

1 tbsp sherry vinegar

3-4 tbsp olive oil

2 glasses red wine

400g lean minced lamb

125ml lamb stock

Method:
1. Heat the oven to 200C/Gas 6. Open out

at intervals and tuck the remaining sage

the saddle of lamb and set aside the eye

leaves in at the ends.

fillets. Season and leave for a few minutes to

4. Heat a splash of oil in a roasting pan, add

draw out the juices.

a split garlic bulb and a few sage or rosemary

2. For the stuffing, heat a splash of olive oil

sprigs and sauté briefly, then add the butter

in a nonstick pan and sauté the mushrooms

and allow to foam. Put the meat on top.

and onions until they are softened, drain any

5. Roast for 30 minutes, then lower the oven

excess fat, leave to cool then add the mince,

heat to 180C/Gas 4 and roast for a further

mix well and season.

20 minutes. Lift meat on to a warm platter

3. Oil several sage leaves and place down

and rest in a warm place for 20 minutes.

the middle of the lamb. Spoon the stuffing

Deglaze pan juices with sherry vinegar, add

on top of the sage leaves. Cut the eye fillets

the wine and stock, and simmer until reduced

horizontally (but not right through), open

by half. Strain and adjust seasoning. Serve

out and place over the stuffing. Fold one flap

the lamb thickly sliced with the jus.

of the saddle over, then the other, wrapping

6. Serve with roast vegetables and curly kale.

firmly to make a neat roll. Secure with string
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