W
L
THE BUTCHERS CUT
BY MUFFS OF BROMBOROUGH
STUFFED SADDLE
OF LAMB
Spring time, is probably when lamb is centre stage with the new season spring Welsh lamb on the dinner table especially for Easter. But for me,
when the nights are drawing in and the autumn/winter lamb is carrying a little more fat and has that extra deep colour and rich flavour is when I
like to treat myself in the kitchen. This in fact is a dish I like to treat guests with over the Christmas period as its different to most other offerings
and is a total show stopper! You could buy the lamb from us and we can bone it out ready for you to stuff yourself and put your own twist on it.
But if you want it all made up for you with a bow on top, this is my recipe for stuffing a saddle of lamb.
INGREDIENTS METHOD
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Saddle of Lamb (bone removed)
Finely diced white onion
White breadcrumbs
Orange zest
Fresh chopped sage
Fresh chopped parsley
Egg
Walnuts or Hazelnuts
Smoky bacon lardons
Good quality butter
Rosemary
Thyme
Welsh rapeseed oil
Dried Apricots
Knob of ginger
40 wirrallife.com
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In a hot pan, drizzle a little oil and add a generous chunk of butter.
Fry off the onions and bacon lardons until golden in colour, add the nuts and
give them a good shake!
Take off the heat and add the breadcrumbs, orange zest, grated ginger, parsley,
sage, egg and apricots.
Combine well without over working it. If it's a bit dry - add a drop of oil and/or
water.
Drizzle some oil over the saddle of lamb, season well with salt and pepper. Rub
the rosemary and thyme all over. Really massage it in well to enhance the lovely
flavours and aromas from the herbs.
Now ready to stuff, place your stuffing mixture along the middle cavity of the
saddle and secure it all together with some twine.
Roast in a pre-heated oven at 180 o C for 15 minutes per lb and if needed, an
extra 20 minutes at the end.