Lamb saddle stuffed with a herby chicken mousseline - delicious. magazine
Spring lamb saddle is stuffed with a light-as-air chicken mousseline made bright green with fresh herbs. The perfect dish for Easter Sunday
Ingredients
- 100g chicken breast (2 mini fillets)
- 50g double cream
- 50g mixed soft herbs, roughly chopped (chives, parsley, basil, tarragon, dill)
- Freshly grated nutmeg to taste
- 1 lamb saddle, boned and mini fillets removed (see Don’t Waste It)
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