Roast Saddle of Lamb with Parsley Thyme Stuffing
This roast saddle of lamb with lemon and parsley thyme stuffing makes an elegant centrepiece and is easy to make too.
Equipment
- Sharp knife
- Chopping board
- kitchen string
- lemon zester and juicer
- deep roasting tray
- Foil
- Mixing bowl
Ingredients
- 1 kg saddle of lamb
- 2 onions
- 1 teaspoon olive oil
- ½ salt
- ¼ pepper
- 2 tablespoon olive oil
For the stuffing
- 1 tablespoon thyme
- 2 cloves garlic
- 1 tablespoon parsley
- 1 tablespoon rosemary
- 1 lemon zest and juice
- 100 g breadcrumbs about 2 slices
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Take the thyme leaves and rosemary fronds from the stems and chop finely, along with the parsley.
- Zest and juice the lemon.
- Put the stuffing ingredients into a mixing bowl and mix.
- Remove the lamb from the fridge 30 minutes before you are ready to cook.
- Open the saddle of lamb and place it skin down on a board.
- Cut 3 or 4 pieces of string about 10 centimetres longer than the meat.
- Scoop the stuffing into the middle of the saddle in an even sausage shape.
- Roll up the lamb and tie the strings. Trim off any excess.
- Peel the onions and cut them into thick slices.
- Place the slices in the bottom of the roasting tin.
- Put the lamb on top of the onions and rub the remaining oil onto the outside. Season with the salt and pepper.
- Preheat the oven to 200 C / 400 F / 180 FAN / Gas 6.
- Roast for 20 minutes and then turn the heat down to 190 C / 375 F / 170 FAN / Gas 5 and roast for 30 minutes per 500g or per pound.
- Put the lamb on a carving tray and cover loosely with foil to rest for 10 to 20 minutes.
- Carve into thick slices and serve with the onions on the side.
Nutrition
Calories: 563kcalCarbohydrates: 27gProtein: 57gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 165mgSodium: 648mgPotassium: 886mgFiber: 3gSugar: 5gVitamin A: 191IUVitamin C: 23mgCalcium: 114mgIron: 7mg
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