1 Kg /2lb
Saddle of lamb.( remove membrane, fillet and debone )
2 shallots
peeled and chopped
1 teaspoon
olive oil
1 tablespoon
tarragon chopped
1 egg beaten
pepper salt
a little butter
The stock:
Roast the bones in a hot oven until they are brown.
Put the lamb into a pan and cook to release the fat,
Add the chopped onion and carrot, when they are lightly browned,
Add the lamb bones from the oven, the red wine and top up with water to cover.
Bring to the boil and as it comes to the boil turn the heat down to a simmer.
Skim off the
froth and fat which come to the surface,
Add the herbs
Simmer for 1 hour, strain and set aside.
The stuffing:
In a frying
pan sweat the shallots in the olive oil until soft add the bread crumbs,
Remove from heat.
Mix in the tarragon and the beaten egg to bind, season.
Turn the saddle onto its flesh side and make slashes across the fat diagonally first one
way and then the other, do not pierce right through to the meat, this
helps to release the fat when it cooks.
Turn it back
onto the skin side, season with salt and pepper and push the stuffing
into the space left by the bone.
Press the 2 fillets on top and fold the flaps over.
If they over lap cut a little off each one so they just meet in the middle.
Tie up with twine securing well all the way down.
To Cook:
Keep the lamb at room temp'for at least an hour before cooking.
Rub over the skin with salt and butter
Roast in a hot oven 230C, 450 F, Gas 8 and cook for another 20 minutes
Turn the heat down to 200 C, 400 F, Gas mark 6, and cook for another 15 minutes.
Leave to rest in a warm -place for at least 20 minutes before carving.
Sprinkle the flour into the roasting tray and stir around over a high heat to catch the juices in the tray.
Pour on the previously prepared stock and scrape up all the juices,
Add the rowanberry jelly and simmer until it melts.
Strain into a clean pan and simmer until a light coating texture is achieved.
You may need to skim off a little fat .
To serve:
Remove the string from the lamb and carve it into thick slices.
Serve sauce separately.