- Ingredients
- 1 saddle of lamb
- 2 tablespoons olive oil
- 3 cups baby spinach
- 1/2 garlic
- Thyme
- Salt
- Pepper
- Methods
- Put a pan on the stove and turn the temperature to high. Coat the bottom of the pan with olive oil.
- Place 3 cups of fresh baby spinach into the pan and stir until soft. Add salt and pepper to the pan and cook for 40 seconds.
- Remove spinach from the pan and place onto a plate and put in the fridge to cool.
- Remove the outside cover of the lamb. Remove the filet, loin and flap from the bones. Remove the excess fat and slice small cuts through the sinew. Remove the outer fat from the filet and place in the middle of the lamb loin.
- Add salt and pepper to the lamb. Sprinkle fresh thyme and parsley over the lamb. Spread the spinach evenly over the lamb.
- Cut thin slices of garlic and place along the lion of lamb. Roll lion over the flap and tie together with butchers twine.
- Season the lamb with salt and pepper on all sides of the lamb roll.
- Heat a pan and once hot, place the lamb into the pan and seal the meat till golden.
- Place the lamb in the oven and cook for 20 minutes at 200 degrees. When cooked, take the lamb out of the oven and rest for 15 minutes.
- Remove the butcher's twine and cut the lamb into medallions.
- Serve with creamy potatoes.
Simple recipes prepared with love... specially dedicated to my dearest family and friends....
Saturday, August 24, 2013
Saddle Of Lamb
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