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Saddle of Lamb with Mountain Thyme JusTheWorldWideGourmet.com

Flavors of Switzerland

Total time: 1hr to 2hr

Preparation time: 10 minutes
Oven temperature: 160° C (300° F)
Cooking time: Under an hour

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:223.2 kcal

Proteins:17 g

Fats:16.1 g

Carbohydrate:1.8 g

Fibers:0.2 g

Sugar:0.1 g

Cholesterol:63.8 mg

Sodium:282.4 mg

Calcium:16.3 mg

Energy:1393 kcal

Proteins:106.1 g

Fats:100.2 g

Carbohydrate:11.4 g

Fibers:1.2 g

Sugar:0.7 g

Cholesterol:398.2 mg

Sodium:1762.5 mg

Calcium:101.6 mg

SIMILAR RECIPES

  • Welsh Roast Lamb with Rosemary and Garlic

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  • Rack of Lamb with Wild Thyme and Mirabelle Plums

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

800

g

saddle of lamb, trimmed

10

ml

olive oil

5

ml

sea salt

freshly ground pepper

2

shallots

garlic

2

sprigs of mountain thyme

150

g

lamb bones and trimmings, crushed

2

bay leaves

60

ml

low salt soy sauce

100

ml

chicken consommé

4

white mushrooms

METHOD

  1. Season the saddle of lamb. Brown it in olive oil in a roasting pan in a preheated 160° C (300° F) oven for 20 to 25 minutes - the meat should remain pink in the centre. Let rest in a warm place.
  2. Brown the lamb bones and trimmings in a little olive oil in a saucepan. Then add the finely chopped shallots, the clove of garlic (unpeeled and crushed), the sliced mushrooms, the thyme and bay leaves.
  3. Deglaze with the soy sauce. Cover with the chicken stock and let reduce slowly, skimming the surface regularly, until a good consistency is achieved. Strain, correct the seasoning with salt and pepper and thicken as desired by whisking in some butter or olive oil.
  4. Slice the meat. Place the slices of lamb on plates, garnish with the sauce and a bouquet of vegetables of your choice.

WINE SUGGESTIONS

Cabernet-Sauvignon

Zinfandel

Shiraz



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