SADDLE OF LAMB STUFFED WITH SPINACH, KIDNEYS AND RED WINE JUS
Provided by Food Network
Time 1h10m
Number Of Ingredients 19
Steps:
- Dice the kidneys, having removed the white core and sweat in the butter with the shiitake mushrooms. Add the shallots and allow to brown, then add the port. Boil fiercely for 1 minute and then add the kidney mixture. When the port has almost evaporated, tip into a bowl and toss with the spinach. Add the egg and combine. Season the saddle of lamb and spread the inside of the meat with the Dijon mustard, salt and pepper. Spread the stuffing around, reform the saddle and tie. Roast in a prheated 425 degree oven for 40 to 45 minutes. Remove from oven and allow to rest for 15 minutes before slicing. Carve and serve with the red wine sauce.;
- Place all ingredients in a sauce pot and reduce until the sauce coats the back of a spoon. Strain the sauce and serve over the lamb.;
STUFFED SADDLE OF LAMB WITH GRAVY
Provided by Pierre Franey
Categories dinner, roasts, main course
Time 1h45m
Yield 8 - 10 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 47, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 174 milligrams, Sugar 1 gram, TransFat 0 grams
STUFFED SADDLE OF LAMB WITH CHAMPAGNE SAUCE
Provided by Craig Claiborne
Categories dinner, roasts, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Place saddle of lamb, boned side up, on flat surface. Fold over each filet, horseshoe fashion, and set aside.
- Cut chicken breast halves into 1-inch cubes.
- Cut away and discard connecting membranes and tissues of livers. Cut away and discard any dark spots.
- Put chicken and livers into container of food processor or blender and blend as finely as possible.
- Pour and scrape the mixture into a mixing bowl and add egg whites. Beat thoroughly with wire whisk. If creme fraiche is used, add it to bowl. If 3/4 cup of heavy cream is used, beat it until it is half whipped. Do not beat the cream until stiff. Add it to bowl and blend well. Add salt and pepper and blend. Chill thoroughly in refrigerator or in freezer until mixture is quite cold. This is essential.
- Preheat oven to 500 degrees.
- Sprinkle opened-up saddle of lamb with salt and pepper. Spoon cold chicken and liver mixture up and down the center of the saddle. Place one folded-over filet of lamb at each end of the chicken and liver mixture to prevent an overflow. Fold over the flaps of the lamb to completely enclose the filling. Tie lamb with string in both directions to contain filling.
- Place lamb, fat side down, on heatproof baking dish and let brown on one side. Turn and brown on other side. Place in oven and bake 15 minutes. Turn and continue cooking 30 minutes. Remove from oven and discard strings. Let stand 15 minutes before carving.
- Meanwhile, prepare sauce. Remove lamb from roasting pan and pour off excess fat. Discard any bits of filling that have fallen out. Put roasting pan on stove and add champagne, stirring to dissolve brown particles that cling to bottom of pan. Cook until reduced by half and add 1 1/2 cups heavy cream. Add salt and pepper and cook over high heat about 5 minutes. Put sauce through strainer and reheat. Serve hot.
Nutrition Facts : @context http, Calories 958, UnsaturatedFat 24 grams, Carbohydrate 4 grams, Fat 74 grams, Fiber 0 grams, Protein 66 grams, SaturatedFat 35 grams, Sodium 1114 milligrams, Sugar 2 grams, TransFat 3 grams
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- 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.
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