Saddle of Lamb with Herb Crust on Tagliatelle with Zucchini-lemon Vegetables

5 from 6 votes
Prep Time 50 minutes
Cook Time 40 minutes
Rest Time 4 hours
Total Time 5 hours 30 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 246 kcal


For the pasta:

  • 150 g Wheat flour
  • 150 g Durum wheat flour
  • 9 Pc. Egg yolk

For the lamb:

  • 650 g Saddle of lamb
  • 150 g Butter
  • 10 g Fresh oregano
  • 10 g Parsley
  • 10 g Chives fresh
  • 1 Pc. Clove of garlic
  • 10 g Brown sugar
  • 25 g Breadcrumbs
  • 1 Pr Salt
  • 1 Pr Pepper
  • 1 tbsp Olive oil

For the zucchini vegetables:

  • 350 g Zucchini
  • 50 g Red onions
  • 15 g Lemon wedge
  • 10 ml Lemon juice
  • 20 g Brown sugar
  • 10 ml Olive oil

For the lemon sauce:

  • 30 g Flour
  • 40 g Butter
  • 150 ml Lamb stock
  • 150 ml Cream
  • 15 g Brown sugar
  • 10 ml Lemon juice
  • 1 Pr Salt
  • 1 Pr Pepper


The pasta:

  • Put the ingredients in a bowl and knead well until a homogeneous dough is formed.
  • Then chill for an hour. Then knead the dough again and ideally roll it out with the help of a pasta machine.
  • Depending on your taste, the pasta can be rolled out thinner or thicker.
  • The thin pasta sheets are then cut into the correct shape using the tagliatelle cutting function. If you don't have a pasta machine, you can of course do the rolling out and cutting by hand.
  • It is best to hang the noodles on a clothes hanger or similar for at least three hours to dry.

The Lamb:

  • Prepare the herb crust first.
  • To do this, melt the butter, stir in the finely chopped herbs and garlic. Finally stir in sugar and breadcrumbs.
  • Season to taste with salt and pepper. Spread on a plate covered with cling film and allow to harden in the refrigerator.
  • Take the lamb out of the fridge 40 minutes before serving. Season with pepper.
  • Sauté briefly on all sides in a pan with olive oil and a little butter until light toasted aromas develop. Then put the lamb in a baking dish.
  • Cut the prepared butter crust into strips and place on the lamb.
  • Pour the remaining butter-oil mixture from the pan into the baking dish.
  • Cook at 160 degrees for 20 minutes. Then increase to 200 degrees for five minutes.

For the sauce:

  • Melt the butter in a pan.
  • Stir in the flour with a whisk and deglaze with the lamb stock.
  • Stir in the whipped cream and lemon juice. Season to taste with sugar, salt and pepper.
  • Simmer until ready to serve

For the vegetables:

  • Quarter the zucchini, cut the onions into thin slices.
  • Fry in a pan with olive oil. Add sugar and caramelize lightly.
  • Deglaze with lemon juice and fry a little.
  • Before serving, fold in lemon fillets and season with salt and pepper.


Serving: 100gCalories: 246kcalCarbohydrates: 15.8gProtein: 8gFat: 16.9g
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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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