This saddle of lamb is stuffed with black pudding and served on a bed of vegetables.
Ingredients
For the saddle of lamb:
- 1 whole saddle left completely on the bone (with kidneys and fillet underneath)
- 2 black pudding sausages, skins removed
- 3 tbsp sunflower oil
- 25 g1 oz butter
- Salt and pepper
For the vegetables:
- 500 g17¾ oz medium potatoes
- 400 g14 oz Jerusalem artichokes
- 150 g5¼ oz butter
- 16 baby carrots
- 1 head of broccoli
Method: How to make Roast whole saddle of lamb
Firstly remove the outer skin from the lamb (you could get your butcher to do all this for you) it is important that it comes off, as it is tough. Then very, very carefully using a sharp knife, take the whole saddle off the bone (again your butcher can do this for you, but you must emphasis to him that you want it with no holes through the middle of the saddle).
Remove the kidneys (these can be kept and used on their own) and take off the little fillets. Remove the fat from the loins in one piece and lay it on your worktop. Working really carefully remove layers from the fat as thinly as you can. The aim is to end up with a really thin layer of fat measuring about 32.5 x 23 cm.
Trim off any fat or sinew from the loins and lay side by side lengthways along the centre of the piece of fat. Then place the black pudding in the gap between the two loins, stretching them out if necessary, the full length of the loins. Roll the whole joint up and tie very tightly at 2.5cm intervals with butcher’s string. This can now be kept for up to 48 hours in the fridge.
To cook the lamb, pre-heat the oven to 190C/Gas 5.
Heat a large heavy based frying pan till hot, add the oil followed by the butter and allow it to foam before adding the lamb, turning it to seal and brown all over.
Place the lamb onto a trivet in a roasting tin, season well and roast in the pre-heated oven for 25 to 35 minutes depending on the thickness of the meat. Remove from the oven and allow to rest for five minutes. Snip off the string with a pair of scissors before carving.
For the vegetables, peel the potatoes and Jerusalem artichokes. Cut the potatoes into neat 2cm dice and slice the artichokes into two cm thick slices.
Blanch these both separately for 5-7 minutes, then drain onto kitchen paper. Heat a large sauté pan and add a generous knob of butter. Toss in the potato and cook until starting to turn golden. Season well, then transfer these to the oven and roast until golden and cooked through.
In a separate pan, melt a little more butter and sauté the artichokes until soft and coloured on the outside. Season well.
Lastly, cook the carrots and broccoli in boiling water until just tender. Drain and refresh in cold water. When ready to serve, melt a little butter in a sauté pan and warm the vegetables through gently in the butter.
