Saddle of Pauillac suckling lamb with seasonal vegetables recipe
Julien Lefebvre shares his recipe for beautiful, moist saddle of lamb, served with delicious seasonal veggies.
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Cooking tools:
- Fine-mesh sieve
- Copper tube
- Peeler
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Stove
- Skillet
- Saucepan
- Whisk
- Spoon
- Pastry brush
- Plate
Ingredients
- 2 saddles of lamb
- 12 baby turnips
- 10 green asparagus
- 8 baby orange carrots
- 8 baby yellow carrots
- 50g butter
- 10cl olive oil
- 300g shelled peas
- 1 sheet filo pastry
- Fine sea salt to taste
- Coarse-ground pepper to taste
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