John Myers
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Saddle of Lamb Wrapped in Potatoes in Rosemary Jus with Swiss Chard
The perfect saddle of lamb wrapped in potatoes in rosemary jus with swiss chard recipe with a picture and simple step-by-step instructions.
For the rosemary jus:
- 1,5 kg Waxy potatoes
- 2 tbsp Peanut oil
- 50 g Breadcrumbs
- Salt and pepper
- 2 Bd Fresh smooth parsley
- 0,5 l Fund
- 1 Pc. Rosemary sprig
- 75 g Ice cold butter
- Salt and pepper
For the chard:
- 1 kg Swiss chard
- 1 Pc. Clove of garlic
- 1 Pc. Shallot
- 1 Pc. Chilli pepper
- Salt and pepper
Preparation of the saddle of lamb:
- Free the saddle of lamb from tendons and excess fat.
- Then peel the potatoes, grate them roughly on a raw vegetable grater and divide into three portions. Heat two tablespoons of peanut oil in a large non-stick pan and first bake a potato pancake about 26 centimeters in diameter, but only from one side. Place the fried side on a clean kitchen towel.
- Divide the saddle of lamb into three portions, add salt and pepper from the mill and turn in breadcrumbs. If the saddle of lamb is very thin, place two pieces on top of each other.
- Finely chop two bunches of flat-leaf parsley and sprinkle a third on the raw side of the potato pancake. Place a saddle of lamb on top and roll it up. Use a kitchen towel to help. It’s easier and the fat is absorbed. Repeat the process with the remaining two portions of potatoes, meat and parsley.
- Now preheat the oven to 250 degrees and place the three saddle of lamb on the wire rack (drip pan underneath). Bake for about 12 to 15 minutes – it depends on the thickness and the taste: If you like it really bloody, take it out of the oven earlier.
Preparation of jus:
- For the jus, put half a liter of lamb or veal stock together with a sprig of rosemary in a saucepan and reduce it to half over high heat. Fish the rosemary out of the sauce, quickly stir in 75 grams of ice-cold butter in flakes and season with salt and freshly ground pepper.
- Now cut the saddle of lamb into three centimeter thick slices, place two to three slices of lamb per person on a preheated plate and add the sauce
Preparation of Swiss chard:
- Wash and clean the chard, chop the stalks and cook for about 5 minutes. Drain well.
- Cut the leaves into strips, core and finely chop a chilli pepper, finely chop a clove of garlic and finely chop a shallot.
- Heat the oil, fry the chilli, onion and garlic briefly, add the chard leaves and stalks and sweat through. Season to taste with salt, pepper and nutmeg. If too much liquid must be removed or boiled down.
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