John Myers
Meat: Saddle of Lamb, Braised
The perfect meat: saddle of lamb, braised recipe with a picture and simple step-by-step instructions.
- 700 g Saddle of lamb
- 120 g Onions
- 1 g Solo garlic
- 10 Sage leaves
- 1 branch Rosemary
- Thyme
- 100 ml Red wine
- 130 ml Lamb stock
- Olive oil
- Salt
- Black pepper from the mill
- I like to leave the saddle of lamb, towards the neck, whole, as the chops are a little more difficult to cut here.
- Salt and pepper saddle of lamb and fry well in olive oil. Then remove.
- Briefly fry the finely chopped onion and the garlic in the oil.
- Deglaze with red wine and lamb stock. Add the spices and place the meat on top.
- Stew the whole thing for about 1 – 1.25 hours in a closed roaster on a low flame.
- Go with ribbon noodles and a bean vegetable.
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