A whole boneless saddle stuffed with an anchovy-garlic-rosemary butter, rolled, and roasted at high heat. The umami of anchovy disappears into the lamb but leaves it deeply savoury — a classic English dinner-party roast.
Serves 6 to 8Prep 30 minCook 50 min
What to ask for
This recipe calls for Saddle of lamb. Can't get it where you are?
Ingredients & method
Ingredients
1 saddle of lamb (about 2 kg), boned and butterflied (ask your butcher)
8 salt-cured anchovy fillets, rinsed
4 garlic cloves
3 tablespoons fresh rosemary leaves
100 g unsalted butter, softened
Zest of 1 lemon
Black pepper
Olive oil
Coarse sea salt
200 ml dry white wine
200 ml lamb or chicken stock
Method
1Preheat the oven to 220 °C (425 °F).
2In a mortar or food processor, work the anchovies, garlic, rosemary, lemon zest, butter, and a generous crack of pepper to a paste.
3Lay the saddle skin-side down. Spread the anchovy butter over the inside.
4Roll the saddle into a tight cylinder. Tie firmly with butcher's twine at 4 cm intervals.
5Rub the outside with olive oil and salt. Place in a heavy roasting pan.
6Roast at 220 °C for 15 minutes to colour the surface. Reduce to 180 °C (350 °F) and continue roasting until the internal temperature reads 55 °C (131 °F) for medium-rare, 30 to 35 minutes more.
7Lift onto a board, tent with foil, and rest 15 minutes.
8Pour off most of the fat from the pan, set over medium heat, and pour in the wine. Reduce to a glaze, scraping the fond. Add the stock and reduce to a gravy. Strain.
9Snip the strings, slice the saddle into 1.5 cm slices. Serve with the gravy, redcurrant jelly, and roast potatoes.
Cook this well
$$ · roasts, smokers, and long cooks
Track a brisket overnight without opening the lid
Monitoring large cuts where opening the smoker or oven would cost heat.
