Michel Roux Jr's roast saddle of lamb stuffed with spinach and garlic

Michel Roux Jr's roast saddle of lamb stuffed with spinach and garlic
A beautiful stuffed roast saddle, served with a saffron jus Credit: Lisa Linder

SERVES

6-8

INGREDIENTS

  • 1 saddle of lamb, kidneys reserved
  • 200g caul fat (optional)
  • 20 garlic cloves, peeled
  • 100g butter
  • olive oil
  • 100ml double cream
  • 900g spinach
  • 2 egg yolks
  • 1 large onion, chopped
  • 125ml sweet white wine
  • 2 pinches saffron strands
  • 500ml chicken stock

METHOD

Remove the skin and excess fat from the lamb (leave on a little fat if you are not using caul fat).

Bone it from the belly, removing and reserving the fillets, but without making any holes on the upper side (this is slightly tricky – ask your butcher to do it if you prefer).

Cut the flaps to 12cm on each side, lay the saddle on the stretched caul fat, if using, and season lightly. Chop the bones.

Preheat the oven to 200C/gas mark 6.

Blanch the garlic in boiling salted water for one minute, then drain. Put the garlic on a sheet of foil with a tablespoon of butter and a little oil, season, then fold over and seal the foil. Roast for 20 minutes, then leave to cool.

Boil the cream until reduced by half and leave to cool. 

Blanch the spinach in boiling salted water. Refresh under cold running water, squeeze completely dry and chop roughly.

Dice the lamb kidneys, toss in a hot non-stick pan for 15 seconds, then drain and add to the spinach with the cream, egg yolks and garlic.

Turn up the oven to 220C/gas mark 7.

Spoon some of the spinach mixture down the centre of the boned saddle, place the fillets on top and cover with the remaining spinach.

Roll the belly flaps over the centre, wrap in the caul fat, if using, and tie with string.

Heat 40g butter with a splash of oil in a roasting tin. Add the lamb and roast for 50 minutes, then leave to rest in a warm place for at least 30 minutes.

Meanwhile, drain the fat from the roasting pan and add the bones and onion with a little olive oil. Cook over a medium heat, stirring frequently.

When browned, deglaze with the wine and reduce by half. Add the saffron and stock, and reduce by two thirds, skimming off the fat. Strain into a pan and whisk in a tablespoon of butter.

Season with black pepper and serve with the lamb, and green beans if you like.

Recipe from Le Gavroche Cookbook

Michel Roux Jr will be cooking live at BBC Good Food Show Spring, HIC Harrogate, April 8-10

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