Herby stuffed saddle of lamb with crushed roasties
- May 2018
- Serves 8
- Hands-on time 40 min, oven time 1 hour 25 min
Put a fresh spring spin on the Sunday roast or Easter lunch with this knockout dish of tender new-season lamb with herbed stuffing and crispy roast new potatoes. It’s a guaranteed crowdpleaser.
Check out our easy vegetarian roast for a meat-free alternative.
- 19.5g (6.6g saturated)
- 39.7g (6.1g sugars)
- 1.2kg boned and rolled British new season saddle of lamb
- 95g (14 slices) pancetta, or 8 parma ham slices
- 1 onion, thickly sliced
- Olive oil for roasting and drizzling
- 500ml fresh chicken stock
- 300ml red wine
- 2 tbsp redcurrant jelly
For the stuffing
- Bunch fresh flatleaf parsley, leaves picked
- Small bunch fresh thyme, leaves picked
- 3-4 rosemary sprigs, leaves picked
- Grated zest and juice 1 lemon
- 2 anchovy fillets in oil, drained
- 2 garlic cloves
- 3 tbsp extra-virgin olive oil
- 1 tsp chilli flakes
- 50g fresh breadcrumbs
- Crushed crispy roast new potatoes
- 1.6kg new potatoes
- Generous glug olive oil
- 4 garlic cloves, unpeeled
- 130g bag mixed watercress, spinach and rocket
You’ll also need…
- Kitchen string
- Digital probe thermometer
- Heat the oven to 200°C/180°C fan/gas 6. For the stuffing, put all the ingredients in a mini food processor or the small bowl of a food processor, season, then whizz to a paste (or crush to a coarse paste in a large pestle and mortar).
- Untie and unroll the saddle joint and lay it skin-side down on a board. Spread the stuffing down the centre in the space created where the bone was removed. Fold the meat to encase the stuffing, then turn the joint over and wrap with slices of the pancetta/parma ham, overlapping as you go to fully cover. Tie the joint with kitchen string at 3cm intervals along the whole length.
- Put the onion slices in a large roasting tray and sit the lamb on top. Drizzle with a glug of oil, then pour in 250ml of the stock and all the wine. Put in the oven and roast for 20 minutes, then turn the oven temperature down to 180°C/160°C fan/gas 4 and cook for a further 40 minutes for medium rare – a digital probe thermometer pushed into the centre of the lamb should read 50-52°C. Add an extra 5-10 minutes of cooking time if you prefer your meat cooked medium (55-60°C) or well done (64-70°C).
- Once the lamb goes in the oven, simmer the potatoes in a large pan of salted water for 20 minutes. Drain well, then tip into a separate large roasting tray. Toss with a generous glug of oil, then use the back of a large spoon to press down and lightly crush them. Season, add the unpeeled garlic cloves to the tray and toss to combine. Roast below the lamb in the oven for 60 minutes. The lamb will be ready in this time, so remove it and leave to rest on
a lipped serving plate, loosely covered with foil, while the potatoes finish cooking.
- Put the roasting tray with the pan juices on the hob and stir in the redcurrant jelly and remaining stock, scraping the bottom of the pan with a wooden spoon. Bring the juices to a simmer, season generously with salt and pepper to taste, then keep warm.
- To serve, toss the green leaves through the crispy potatoes, carve the lamb into chunky slices and serve with the pan juices.
There will be quite a bit of fat in the pan juices. Stir it in or, if you prefer, let the juices cool a little, then spoon off the fat before adding the redcurrant jelly and remaining stock in step 5.
Prep the joint for roasting (steps 1-2) up to 24 hours in advance, then wrap tightly in cling film and chill in the fridge. This will help to keep the meat in shape as it roasts. Take the joint out of the fridge at least an hour before roasting so it’s not fridge-cold.
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