Trim the lamb saddle clean, scrape the meat and tendons from the bones and cut the back at the spine. Separate the back strands down to the bone so that the meat still adheres to the back. Separate backbone with a meat cleaver or have everything already prepared by the butcher. Salt, pepper and sear the top of the back in olive oil in a roasting pan. For 10-15 minutes (depending on the desired degree of cooking) place in the oven preheated to 200 °C and roast until pink. Then remove and keep warm. For the crust, sauté the chopped shallot with garlic in hot olive oil. Add dried tomatoes, diced peppers and zucchini and deglaze with Pernod. Sauté briefly and season with salt, cumin and pepper. Drain on a paper towel and refrigerate. Meanwhile, cream butter and mix with egg, egg yolks, bread crumbs, herbs, mustard and the cooled vegetables. Spread the mixture evenly over the back and gratinate in the oven at full broiler setting until nicely browned. Let rest for 5 minutes before carving. Dissolve roast residue with lamb stock or water, bring to a boil and reduce. Portion the saddle of lamb, arrange on warmed plates and pour over the lamb juice.
Preparation Tip:
RECOMMENDATION: fried Mediterranean vegetables, pea pods and fried potatoes.
Related Recipes:
Shoulder Shearling with Potato-Olive Puree and Vichy CarrotsFor the shoulder shearling with potato-olive puree and Vichy carrots, first preheat the oven to 180 °C. Cut...
Fennel and Pear Salad with Chicken and Goat CheeseFor the fennel and pear salad, mix 2 tsp honey with sunflower oil and ½ tsp air seasoning. Rinse chicken...
Stuffed Beef Steak with Bean Puree – *(*) Stuffed beef steak with bean puree and wan-tan leaves. Spread the wan-tan leaves on a surface and defrost...
TafelspitzsülzeCut unpeeled onion in half, roast darkly with the cut surface without fat. Parsley root, 2 carrots, 1/2 leek...
Minced Porcini Mushroom Pâté with Tomato Sauce From the SteamerFor the minced porcini pâté, pour boiling water over porcini mushrooms and set aside. Roast pine nuts in a...
Roast PorkFor the roast pork, place the meat with the pork rind facing down in a Reindl. Pour the water over it so that...
Halibut in Foil with Bell Bell Pepper and FennelPreheat the oven to 180 °C (convection oven). Coat A4 sheets of aluminum foil with a little olive oil. Form...
Asian Turkey Meatballs with Beet Salad and Glazed ApplesTurkey meatballs: Mix all ingredients well and set aside to cool briefly. Heat a pan with the olive oil. Brush...
PaellaCut the chicken and pork into cubes of about 2 cm. Remove the beard from the mussels with kitchen scissors and...
Tigernut Chili Dip with SalmonClean and rinse the spring onions. Cut the green into fine rings, the white very finely into cubes or chop...