Saddle Of Lamb With Apricot And Cumin Stuffing
Posted: January 10, 2009 at 12:40 am
Serves 6
Ingredients
Lamb
- 1.3kg saddle of lamb, skinned and boned
- 2 tbsp cumin seeds
- sea salt and freshly ground black pepper
- 20-22 slices of Parma ham, about 200g in total
- olive oil, for cooking
Stuffing
- 150g apricots, soaked overnight in warm water, drained
- 30g pine nuts, toasted
- 25g fresh breadcrumbs
- 1 tbsp olive oil
Spinach with garlic, chilli and pine nuts
- olive oil, for cooking
- 3 garlic cloves, peeled and finely sliced
- ½ red chilli, deseeded and finely chopped
- 50g pine nuts
- 750g baby spinach, washed
- sea salt and freshly ground black pepper
Balsamic roasted onions
- 6-8 medium red onions, finely sliced
- 20g unsalted butter
- 1 tbsp olive oil
- few rosemary sprigs
- sea salt and freshly ground black pepper
- 5 tbsp balsamic vinegar
Pommes purée
- 1kg floury potatoes such as King Edward or Romano, well scrubbed
- 100ml milk
- 4 tbsp butter, plus a few knobs
- sea salt and freshly ground black pepper
Method: How to make saddle of lamb with apricot stuffing
1. Trim off the excess fillets at both ends of the saddle so that you can roll the lamb into a neat log. (Use them for another dish). Toast the cumin seeds in a hot dry pan, tossing occasionally, until fragrant. Using a pestle and mortar, coarsely grind the seeds with a pinch each of sea salt and pepper, then rub half of it over the lamb.
2. For the stuffing, finely chop the apricots and pine nuts (or pulse in a food processor to a rough paste), then tip into a bowl. Stir in the breadcrumbs, olive oil and the rest of the cumin, salt and pepper mix.
3. On a large sheet of cling film, arrange all but two of the Parma ham slices in a rectangle, overlapping them slightly. (This needs to be large enough to wrap around the lamb.) Lay the lamb, opened out like a butterfly, on top of the Parma ham. Season the lamb and pile the stuffing in a neat row along the centre. (You may not need all of it). Fold the sides of the lamb over the stuffing. Wrap the lamb parcel in the Parma ham and outer cling film to form a tight log and chill for an hour to slightly ‘set’ the shape.
4. Heat the oven to 180˚C/Gas 4. Remove the cling film from the lamb. Use the remaining slices of Parma ham to cover the two ends and secure the stuffing. Tie the log with kitchen string at 2-3cm intervals, just firmly enough to hold it together during roasting.
5. Heat a little olive oil in a wide ovenproof frying pan until hot. Sear the lamb for 3-4 minutes on each side until browned, then position seam side down in the centre of the pan and transfer to the oven. Roast for 35-40 minutes, turning and basting the lamb halfway through cooking. It should feel slightly springy when pressed and the meat should be pink in the centre. Rest for 10-15 minutes, then slice thickly and serve with the pan juices and accompaniments.
6. For the spinach with garlic, chilli and pine nuts, heat a little olive oil in a wide pan and sauté the garlic for a minute until golden brown, then add the chilli and pine nuts. Toss over a medium heat until the nuts are nicely toasted and golden brown. Add the spinach leaves in large handfuls, stirring and wilting each handful before adding the next. Season well and serve at once.
7. For the balsamic roasted onions, heat the butter and olive oil in a heavy-based pan. Add the onions and sauté for 4-5 minutes until golden brown. Add the rosemary and season the onions with salt and pepper. Deglaze the pan with the balsamic vinegar and allow to cook for a further 6-8 minutes until the onions are soft and caramelised. Serve the onions warm.
8. For the pommes purée, put the potatoes in a pan of cold water and bring to the boil. Reduce the heat and simmer for 15-20 minutes or until they feel tender when pierced with a knife. Drain and peel while still hot (if you like, wear rubber gloves to protect your hands from the heat). Push the potatoes through a ricer or mouli. For a smoother result, pass the mashed potatoes through a fine sieve with a spatula.
9. Heat the milk in a pan. Toss the puréed potatoes in a dry pan to dry out a little, then beat in the butter and season with salt and pepper. Just as the milk comes to the boil, pour onto the potatoes and beat well. (If you want a thinner puree, beat in a little boiling water). Whisk in a few extra knobs of butter for a rich, silky finish.