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Saddle of Lamb in Olive CrustTheWorldWideGourmet.com

Flavors of Germany

Total time: 1hr to 2hr

Preparation time: 20 minutes
Oven temperature: 180° C (350° F)
Waiting time: About an hour
Cooking time: About 30 minutes

Difficulty: Easy

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Nutritional values

per 100 g

per portion

Energy:310.4 kcal

Proteins:8.5 g

Fats:25.8 g

Carbohydrate:11.7 g

Fibers:3.2 g

Sugar:0.3 g

Cholesterol:49.9 mg

Sodium:296.7 mg

Calcium:45.6 mg

Energy:1422 kcal

Proteins:38.9 g

Fats:118.1 g

Carbohydrate:53.7 g

Fibers:14.8 g

Sugar:1.5 g

Cholesterol:228.6 mg

Sodium:1359 mg

Calcium:209.1 mg

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INGREDIENTS

For 4 serving(s)

Quantity

Weight/Volume

Unit

Ingredient

400

g

saddle of lamb, deboned

100

ml

truffle oil

100

ml

olive oil

salt and freshly ground pepper

**Crust

100

g

green spanish olive

100

g

butter

1

egg yolk

5

ml

lamb stock

100

g

fresh white bread crumbs

fresh chopped herbs

thyme, chervil, parsley and basil

350

ml

lamb stock

20

g

butter

200

g

thin green beans

15

ml

butter

1

sprig of thyme

150

g

potatoes

8

slices of bacon

sunflower oil

METHOD

  1. Remove veins from the saddle of lamb and marinate it in the truffle oil, olive oil, salt, and pepper. Briefly sear the saddle of lamb over high heat. Set aside to cool.
  2. To make the crust mixture, pit and finely dice the olives. Whisk the butter until creamy, combine well with the diced olives and remaining ingredients, then refrigerate until the mixture starts to set.
  3. To make the sauce, reduce the lamb stock to one-third its original volume, whisk in the butter to thicken, and season with salt and pepper.

Finishing

  1. Brush the seared saddle of lamb with the crust mixture and roast in a 180° C (350° F) for 8 minutes. Finish by broiling the crust under a salamander broiler.
  2. Cook the Kenya beans in lightly salted water until tender, toss with butter and season with thyme
  3. leaves.
  4. Cut the potatoes into matchstick strips, wrap in bacon and fry in plenty of sunflower oil until golden brown.
  5. Cut the saddle of lamb into several pieces and arrange on plates; garnish with the sauce and serve with the potato strips and beans.

WINE SUGGESTIONS

Cabernet-Sauvignon

Zinfandel

Merlot

CHEF'S NOTES

Remove the seared meat from the pan and let it rest on a rack for a few minutes so that the juices are reabsorbed. This ensures the meat will be considerably juicier.



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