Roasted Saddle of Lamb with Herb Crust
4 servings
50 minutes
Roasted lamb saddle with a crust of aromatic herbs is the embodiment of French gastronomy, an exquisite dish that harmoniously combines the richness of meat flavor with fragrant notes of greens and spices. Traditionally made from tender lamb saddle covered with a golden crust of bread crumbs, mustard, and fresh basil. Baked to perfection, the meat remains juicy, and its texture captivates with its tenderness. Accompanied by chard gratin and creamy cheese sauce, this dish becomes a true culinary masterpiece. With a balanced combination of ingredients, it is suitable for a festive dinner where one wishes to impress guests with the refined taste and aromas of southern France.
1
Cut the lamb saddle crosswise, season with salt and pepper, and crumble white bread under the skin. Spread both types of mustard on the saddle and sprinkle with basil leaves. Fold both pieces together with the spread side inwards, roll up, and tie.
- Saddle of lamb: 600 g
- White bread crumb (soft interior): 120 g
- Purple mustard: 1 teaspoon
- Mustard: 1 teaspoon
- Basil: 0.3 bunch
- Salt: to taste
- Freshly ground black pepper: to taste
2
Clean the white part of the chard stems, set aside the green parts and wash them in cold water. Cut into strips 0.5 cm wide and 3 cm long. Heat olive oil and 15 g of butter in a pan. When the butter foams, add the salted white parts of the chard to the pan. Stir to coat with butter and fry for 2 minutes. Pour in vegetable broth. Cook for 6 minutes until the chard is soft. Drain excess oil and place at the bottom of a gratin dish. Mix all types of cheese with cream and pour half of the mixture into the dish. Boil the green parts of chard in salted boiling water for 2-3 minutes. Add cooked green chard parts and remaining cheese cream to the gratin dish.
- Chard leaves: 3 pieces
- Salted butter: 40 g
- Vegetable broth: 100 ml
- Grated Parmesan cheese: 20 g
- Goat cheese: 70 g
- Sheep's milk cheese: 70 g
- Cream: 80 ml
3
Heat the pot over high heat and brown the saddle on all sides in butter and peanut oil. Place in an oven preheated to 180 °C for 6-7 minutes, basting occasionally with the juices. Remove the saddle from the oven and let it rest for 10 minutes.
- Salted butter: 40 g
- Peanut oil: to taste
4
Preheat the saddle in the oven for 2-3 minutes, keep the gratin under the grill until browned. Remove the binding from the saddle and slice it thinly. Sprinkle with fleur de sel. Serve immediately.
- Salt: to taste