Saddle of Lamb with Garlic Crust on Paprika Risotto

5 from 8 votes
Prep Time 50 mins
Cook Time 30 mins
Total Time 1 hr 20 mins
Course Dinner
Cuisine European
Servings 2 people


Garlic Crust:

  • 120 g Butter
  • 2 size Garlic cloves
  • 2 Discs Toast
  • 1 tsp Fennel seed powder
  • 2 tsp Italian herbs
  • Pepper salt
  • 1 Egg yolk

Saddle of lamb:

  • 1 Pcs. Saddle of lamb on the bone
  • 1 tbsp go. Clarified butter
  • Salt


  • 2 medium sized Shallots
  • 50 g Butter
  • 250 g Arborio risotto rice
  • 150 ml White wine
  • 1000 ml Vegetable stock
  • 200 g Red peppers
  • 1 size Red peppers
  • 3 Tbsp easy. Paprika pulp (Ajvar)
  • 1 tbsp Tomato paste
  • 1 tbsp Medium hot paprika powder
  • White pepper, salt, a pinch of sugar
  • 1 tsp Chilli flakes optional
  • 100 g Parmesan



  • We got a very fresh saddle of lamb from the island of Rügen as a "souvenir" from KB friend Anne (lunapiena). Since I always try to cook sustainably, I decided to separate the fillets from the back before preparing them and to cook a strong lamb stock from the bones. Since a lot is hanging on the bones and there is also a lot left over from the parry, it was a good decision, because otherwise - cooked whole - you would certainly not have been able to use the leftovers that way. There were only two filigree fillets left, but these were completely sufficient for 2 people. However, the paring results in 7 jam jars of strong stock, which can be filled hot and well sealed in the refrigerator for a long time.

Garlic Crust:

  • Cut the toast bread into small pieces. Skin the garlic. Put both together with fennel powder and Italian herbs in a chopper and grind very finely. Then mix the butter and egg yolks in a bowl and season with salt and pepper. Place the mixture on a piece of cling film, use it to form a roll with a diameter of 3 cm and place it in the refrigerator to harden. (also overnight)

Meat preparation and approach from the stock:

  • Cut the saddle of lamb above with a filleting knife - starting on one side - along the spine. Then always with the tip of the knife - pressed tightly against the ribs - continue cutting piece by piece until you have reached the thin flap on the side and you can peel off this part. Then do the same on the other side. Remove the silver skin, fat and all other unevenness from the two parts, which were initially roughly separated, until the fillets remain clean. For this, too, the knife must always be set flat and cut away from the body with it.
  • For the bones (the backbone should be chopped up a bit, otherwise it won't fit in the pot), fill a large pot with 3.5 liters of cold water, put in a cleaned bunch of soup greens, bones and paring, add a little pepper and salt and add to the Bring to the boil. When it boils, turn the heat down 2/3 and let it simmer gently for at least 5 hours. Then strain through later and pour it boiling hot into glasses that have previously been sterilized with boiling water.
  • Halve the fillets and keep them covered and keep them ready at room temperature until they are ready, i.e. until the risotto is almost ready. Since they were very thin and narrow, the preparation took only about 10 - 12 minutes afterwards.


  • Skin shallots and finely dice. Remove the skin from the peppers with the peeler, core and cut into pieces approx. 1 cm in size. Wash the peppers, cut in half, core and finely dice. Coarsely grate the Parmesan. Heat the vegetable stock near the ristotto pot in another pot and keep it ready with a soup ladle.
  • In a larger saucepan, sauté the shallots in 20 g butter. When they start to become translucent, add the rice and sweat until it is also slightly translucent on the outside. Then immediately deglaze the stock with wine and a ladle and stir well. Turn the heat down halfway and stir again and again and pour in the stock. The total cooking time of the risotto is about 20-25 minutes. After the first 5 minutes of cooking (counted from the time the wine and stock are poured in) stir in ajvar, tomato paste and paprika powder and add a little pepper, salt and a pinch of sugar. 10 minutes later, fold in the diced paprika and chili peppers and don't forget to add the stock and stir well every now and then. It should be creamy (sloppy) and quite runny and the rice inside should still have a slight bite. For me, 800 ml stock was enough, but it's always better to have something left over. (You can keep the rest of the stock and use it to make the leftover risotto bulky again the next day ...) After a further 5 minutes, for a total of 20 minutes, stir in the remaining butter and Parmesan, turn the heat down to a minimum and the Let it steep for the remaining 5 minutes. But finally, season again and season again if necessary.

Saddle of lamb:

  • When the risotto has been cooked for 15 minutes, preheat the oven to 240 ° top heat and cut half of the crust roll into approx. 3 mm thin slices. Slide the grid on the 2nd rail from the top and the tray on the rail underneath into the oven. Heat the clarified butter in a pan, season the fillets with salt on both sides, add them to the very hot fat and fry them all around for a maximum of 4 minutes. They should get a good color. Then cover the fillets with the slices of the crust and place them on the red. The cooking time is then only about 8 minutes. The core temperature should be between 60 ° - 62 °. Then the meat is nice and pink inside.
  • This way, the risotto and fillet should be ready at the same time and ready to serve.
  • The cooking time below only refers to the main course. The production of the fund is not taken into account as it is only an additional recommendation. The amount of risotto is actually enough for 4 people as a side dish, but I wanted to have something left for the next day. There may also be some left over from the crust. But you can freeze them for another roast.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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