Stuffed saddle of Welsh lamb
Served with cobnut and laverbread pesto and butterbean mash.
Recipe courtesy of WELSH LAMB ( www.eatwelshlamb.co.uk/restaurants). The recipe can be found in The Great British Celebration cookbook, produced in association with the Craft Guild of Chefs.
- 900g shallots
- 250g caster sugar
- 55g butter
- 400g fresh spinach beet/swiss chard
- freshly grated nutmeg
- 1 boned saddle of Welsh Lamb (about 1.25 kg)
- selection of baby vegetables – carrots, turnips, asparagus, leeks
- a handful of wild garlic, washed and dried (if available)
- 100g shelled Kentish cobnuts
- 25g flat leaf parsley
- 25g mint
- 1 clove garlic
- 175ml rapeseed oil
- 1 tbsp laverbread
- 800g butter beans
- 100ml vegetable stock
- grated zest of 1 lemon
- To make the pesto: toast the cobnuts in a pan, then purée together the nuts, parsley, mint garlic and rapeseed oil in a blender. Stir through the laverbread and adjust the seasoning as necessary.
- To make the butter bean mash: drain and rinse the butter beans, put in a pan with 100ml vegetable stock. Cook over a medium heat for 5 minutes, then roughly crush with a potato masher. Season with salt and pepper.
- Peel the shallots and toss in the sugar. Place in an ovenproof pan over a medium-high heat and caramelise for 2-3 minutes, stirring from time to time.
- Transfer the pan to the oven and bake for 10-20 minutes depending on the size of the shallots, or until tender, then remove from the oven and roughly chop.
- Melt 25g of the butter in a frying pan over a medium-high heat, add the spinach beet and fry for 1-2 minutes or until just wilted. Grate over some nutmeg and season with salt and black pepper.
- Open out the saddle of lamb, skin side down, and set the 2 fillets to one side. Season the open saddle with salt and pepper. Put the spinach beet down the centre followed by the chopped shallots. Finish by placing the 2 fillets over the top.
- Roll the saddle up tightly into a cylinder and tie with kitchen string. Put in a roasting tray and roast for 25 minutes at 200ºC for pink meat, then leave to rest for another 20 minutes.
- Blanch each of the baby vegetables separately in boiling salted water until tender, then cool in an ice bath.
- In a separate saucepan melt the remaining butter with equal amounts of water and bring to the boil, then whisk to emulsify. Coat the vegetables gently with the butter and water emulsion, then season with salt and pepper.
- Heat some vegetable oil in a heavy bottomed pan to 180ºC and fry the garlic for a few seconds in batches until crispy. Drain on kitchen paper.
- To serve: gently heat through the pesto and butter bean mash. Serve the sliced saddle of lamb on a bed of the mash, drizzled with the pesto and topped with the deep fried wild garlic.