Lamb saddle stuffed with a herby chicken mousseline

Method

1. Begin by making the stuffing. Put the chicken in a blender and whizz to a paste. With the motor running, add the double cream and blend until you have a smooth mixture. Add the herbs and pulse until bright green, then season with nutmeg, salt and pepper – don’t over-blend or the heat from the motor will split the cream. You can fry a pinch of the mixture and taste it if you want to check the seasoning.
2. Next, prepare the lamb. Untie the saddle (if it’s tied up) and open it out on a board, skin-side down with the long strips of meat (cannons) on the board
   pointing away from you. There should be 2 detached mini lamb fillets; remove them and cook separately (see Don’t Waste It). Some chefs choose to roll the saddle with these tender fillets still inside, but you can’t add enough stuffing if you do so.
3. Spoon the stuffing down the centre of the saddle in between the cannons. Season all over with salt and pepper, then roll up as tightly as you can without squeezing the stuffing out. Use butcher’s string to tie up the lamb tightly, looping it around 5 times, which will mark out 6 portions. Lambs vary in size, so if you have leftover chicken stuffing, pan-fry it in small patties to serve with the lamb.
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5. To cook, heat the oven to 200ºC/180ºC fan/gas 6 and put a frying pan over a high heat. Add the lamb – the fat will render quickly so no need for oil. Cook until it’s golden on all sides and the external fat layer crisps and renders – about 8-10 minutes depending on the thickness. Keep turning the saddle using tongs and adjust the heat as needed. Transfer to the oven and cook for 35 minutes for medium-rare. Leave the lamb to rest in a warm place for 15 minutes before carving.