Saddle Of Lamb Stuffed With Spinach Kidneys And Red Wine Jus Recipes

LAMB KIDNEY TORTILLA WITH OREGANO AIOLI

Steps:

• Cut the kidneys in half lengthwise and cover in a bowl with the milk and Worcestershire sauce. Add the mustard powder and cayenne. Let rest in the refrigerator overnight.
• Preheat the oven or a pizza oven to 425 degrees F.
• Sprinkle the flour in a bowl with salt and pepper. Remove the kidneys from the milk and dredge in the seasoned flour.
• Add the butter to a 12-inch cast-iron pan over medium-high heat and let melt. Add the kidneys and sear for 3 to 5 minutes. Flip the kidneys, then transfer the pan to the oven to roast for another 5 minutes. Remove to a plate and let cool.
• In the same cast-iron pan, heat 2 tablespoons oil. Add the onion and transfer to the oven to soften and begin roasting, about 5 minutes. Remove from the oven and let cool. Reserve the cast-iron pan for cooking more later.
• Add the sliced potatoes to a baking sheet, then drizzle with 1/2 cup olive oil and sprinkle heavily with salt and pepper. Toss to combine, then add another tablespoon or two of olive oil if needed to make sure each potato is coated. Put the baking sheet in the oven to begin softening and roasting the potatoes, about 5 minutes. Remove from the oven and let cool.
• Add the eggs to a very large bowl and whisk until beaten and thoroughly combined. Add the cooled kidneys, onions and potatoes to the eggs and gently toss to combine. Add 1/2 cup olive oil to the cast-iron pan and carefully pour in the egg mixture, spreading it in the pan to create an even layer. Transfer the pan to the oven, then cover with a lid (or baking sheet if you don't have a lid) and let cook until set, 20 to 25 minutes.
• Remove the pan to the stovetop. Invert a cool baking sheet on top of the pan and flip the pan over so that the tortilla transfers onto the baking sheet. Slide the tortilla back into the pan. Put back in the oven and continue to cook, uncovered, until the tortilla is light golden on the underside, tucking the edges under to give it a nice round shape, about 5 more minutes.
• For the oregano aioli: Mix the mayonnaise, oregano, smoked paprika and sherry vinegar in a bowl and season with salt and pepper.
• Slice the tortilla into wedges or squares and garnish with the aioli and fresh oregano.

STUFFED SADDLE OF LAMB WITH GRAVY

Steps:

• Preheat oven to 425 degrees.
• Lay saddle of lamb flat on a counter, fat side down. Distribute the stuffing evenly over the meaty center section. Fold left flap over the filling, then fold right flap over that. Tie rolled lamb in about 5 places with kitchen twine. Place lamb over a double sheet of aluminum foil and fold up the sides so they reach just halfway up the meat. Secure with kitchen twine, to help keep stuffing inside during cooking.
• Place lamb in roasting pan and scatter the chopped-up pieces of bone and onions around it. Roast about 1/2 hour. Remove foil. Cook about 1/2 hour more. Check lamb with meat thermometer - rare is 130 degrees, medium 140. Transfer to serving platter, cover loosely with foil and let stand in a warm place for 15 minutes before carving.
• To make gravy, pour off all fat from roasting pan. Place pan, containing bones and onions, on stove over medium-high flame. Add chicken stock and water and scrape bottom of pan with wooden spatula to remove clinging particles. Bring to boil and simmer several minutes while scraping. Strain into a bowl. Makes about 1 cup gravy.

SADDLE OF LAMB

Steps:

• Preheat oven to 325°F. Rub lamb well with a little salt, pepper, and rosemary. Place on a rack and roast, allowing about 12 minutes per pound, until the internal temperature has reached 145°F. Salt again just before removing from the oven. Let stand for 10 minutes in a warm place before carving.
• Remove the strings which hold the roast together and with a sharp knife cut the meat in long, thinnish slices parallel to the spine. Run the point of the knife along the bone to loosen the slices. Repeat on the other side. Turn the roast over and remove the small filets on the underside. Slice them in rounds. Serve each person a long slice and one or two of the small slices from the filet, with some of the pan juices.
• Potatoes Anna and lightly sautéd zucchini are excellent with this. Drink a good red Chassagne-Montrachet.
• Season the saddle well with rosemary and a little garlic. Roast as directed. Broil or roast at least one lamb kidney, trimmed and soaked in milk for 1 hour, for each serving. Carve the roast and garnish it with the kidneys and the rounds of the filet. Sprinkle with chopped parsley, buttered crumbs, and salt to taste. Serve with Hollandaise sauce seasoned with garlic and finely chopped anchovy filets to taste.