Stuffed Lamb Saddle

‍Preparation

Stuffed Lamb Saddle

1. Wrap a lamb fillet in blanched and squeezed spinach with sautéed mushrooms.
2. Place the roll inside of a lamb breast between the fillet and the fat cap, and cover with cling film to chill.
3. Remove cling film and wrap in a layer of caul fat, tying it securely to hold its form.
4. Roast in the oven at 100°C until the core temperature reaches 45°C.
5. Finish in a pan with butter and herbs, basting continuously until the core temperature reaches 58°C for being perfectly medium-rare.

Glazed Carrots

1. In a pan, combine:
   • 250g butter
   • 150g sugar
   • 400g water
   • 15g star anise
   • 10g Maldon salt
2. Bring to a boil, then add 660g of carrots.
3. Simmer gently, avoiding excessive heat to prevent the liquid from splitting.
4. Reduce until the carrots are beautifully glazed.
5. Finish with crispy fried onions, chives, and a garlic emulsion.

Lamb Sauce

1. Heat a bratt pan to 222°C. Add 1kg sliced onions and oil, cooking until caramelized.
2. Add 20g thyme, 40g peeled garlic, and 3kg roasted lamb bones. Cook for 2-3 minutes.
3. Add 1kg white wine and 750g Madeira, reducing by two-thirds until it coats the bones.
4. Add 10kg chicken stock and 2.5kg lamb stock. Reduce by half.
5. Pass through a fine sieve into another pan.
6. Bring back to a boil, skim excess fat, and reduce until it reaches the correct consistency.
7. Strain through a cloth and check seasoning.

‍

‍