John Myers
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Saddle of Lamb in Potato Coating
The perfect saddle of lamb in potato coating recipe with a picture and simple step-by-step instructions.
Lamb stock
- 2 Pc. Onion
- 1 Pc. Carrot
- 1 Pc. Leek
- 1 tsp Tomato paste
- 3 Pc. Clove of garlic
- 1 Pc. Sprig of thyme
- 1 Pc. Bay leaf
- 1 Pc. Parsley root
- 1 tsp Black peppercorns
- 3 tbsp Olive oil
- 1 kg Lamb bones and trimmings
Saddle of lamb in a potato coating
- 550 g Saddle of lamb raised
- 50 g Breadcrumbs
- 800 g Waxy potatoes
- Oil for frying
- 3 tbsp Fresh smooth parsley
- 1 Pc. Rosemary sprig
- 200 ml Lamb stock
- 50 g Cold butter
- Salt and pepper
Seasonal vegetables
- 10 Pc. Pea pod
- 10 Pc. Bean pods
- 5 Pc. Carrots small
- 1 Pc. Romanesco small
Lamb stock (previous day)
- Chop the lamb bones (best done by the butcher). Roast dark brown on all sides with the lamb in a large, wide saucepan in hot olive oil. Peel and dice the onion. Peel and dice the carrots, then fry with the cut white part of the leek for 4 minutes. Roast the tomato paste briefly and pour in enough water to cover everything well (approx. 1 l). Add the remaining ingredients and bring to a boil. Then simmer gently over a low heat for about 4 hours. Pour off the stock through a pointed sieve and allow to cool. If the stock is cold (preferably in the refrigerator), the fat layer can be easily lifted off.
Lamb roulade in potato
- First cut the lamb salmon (back) in half, approx. 20 cm per piece. Pat dry and then season with salt, pepper and turn in the breadcrumbs.
- Peel the potatoes, slice them into fine strips and squeeze them out. Heat 3 tablespoons of oil, then distribute half of the potato chips in it as a flatbread and roast until golden brown on only one side. One side of the flatbread must not be fried. Place the fried side down on a cloth and sprinkle with parsley.
- Then place the lamb salmon on the top third of the potato flatbread and roll it up tightly with the cloth. And close the ends of the rolls. Do the same procedure with the remaining potato chips and the second half of the lamb. Then put everything on a grid and place on the baking sheet. Cook pink in the preheated oven at approx. 220 degrees for 15 minutes.
sauce
- Meanwhile, add rosemary to the lamb stock and reduce it significantly. Until it becomes slightly viscous. Just before the end, remove the rosemary sprig and bind the sauce with the cold butter. To taste.
vegetables
- At the same time, cook the pea and bean pods in boiling salted water for about 8 minutes. Cook the carrots and romanesco also in boiling salted water, but only for about 6 minutes. So that the color is retained, quench in ice water.
- Divide the cooked lamb into portions and arrange on a preheated plate with vegetables and sauce.
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