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 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.
- Dairy-free recipes
- 19.5g (6.6g saturated)
- 39.7g (6.1g sugars)
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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