Bryan Webb

Roast Saddle of Local Lamb with parsley and pine nut stuffing

I have been making this stuffing to go with saddles of lamb for well over 15 years it’s my favourite, its not a dish that's on our al la carte menu but it’s a great one for functions such as the weddings at Tyddyn Llan.

I remember serving this Lamb dish at Neville and Sonia’s Ruby wedding at Hilaire and for Denise my great second chef for most of the nineties wedding just outside Banbury. Two great occasions.

Roast Saddle of Lamb

The idea for the stuffing came from a great Australian chef Stephanie Alexander book Feasts and Stories, I always wanted to eat in her restaurant but unfortunately by the time we got to visit Australia it had closed down.

Ingredients

- 1 saddle of lamb with the bone removed, but left whole, (your butcher will do this as it is a very tricky job)
- 2 bunches of flat parsley picked
- 6 cloves of garlic grated
- 250ml double cream
- 120g fresh white breadcrumbs
- 50g pine nuts
- Salt and pepper

1. In a large saucepan of boiling hot water blanch the parsley for two minutes, then plunge into a bowl of iced water or drain into a colander and refresh under running cold water. Drain well and squeeze very dry in a clean tea towel.

2. Toast the pine nuts until lightly golden.

3. Bring the cream to boil and add the grated garlic with the blanch parsley, boil but be careful that it does not catch on the bottom of the pan.

4. When the mixture starts to thicken up add the pine nuts and take off the heat, stir in the bread crumbs a little at a time as you may not need all of them, stir well and leave to cool. The stuffing is best made the day before.

5. Lay the saddle on a work bench and carefully trim away as much fat away from the flank part, trim the two fillets and season the meat with salt and pepper.

6. Place the stuffing down the centre, lay the two fillets on top and roll together, tie tightly with string and leave until you are ready

7. Preheat the oven to 220*c

8. Roast the saddle for 25 minutes for pink and 10 more minutes for well done, leave to rest for about 20 minutes.

9. Remove the string and cut into fairly thick slices.

10. Serve with seasonal vegetables, gratin Dauphinois and a light lamb jus.