ROASTED STUFFED SADDLE OF LAMB - Mac & Wild
A beautiful Easter dish for groups large or small. If you don’t have everything to hand for the stuffing, improvise! Use what you have. We like to serve with dauphinoise tatties, purple sprouting...
Ingredients
- 1kg boneless lamb saddle – remove large amounts excess fat
- 50g roughly chopped dried apricots
- 200g finely sliced sautéed savoy cabbage – cooled to room temp.
- 50g roughly crushed hazelnuts, toasted
- 5 sprigs finely chopped tarragon
- 5 sprigs thyme, leaves picked
- 25g finely chopped parsley leaves
- 2 cloves finely diced garlic
- Zest from 1 lemon
- 70g egg yolk
- 50g breadcrumb
- 5g Maldon salt + extra to rub into the lamb
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