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Rowhill Grange
Wilmington, Kent DA2 7QH
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Herb Crusted Saddle of Spring Lamb

Herb Crusted Saddle of Spring Lamb

With picturesque views and gorgeously designed interiors, RG’s Restaurant at Rowhill Grange is the perfect setting to enjoy a mouthwatering Sunday Lunch. Below Executive Chef, Luke Davis talks us through his recipe for his very own Herb-Crusted Saddle of Spring Lamb. 

Recipe

1. Lay the saddle of lamb out on a chopping board with the two ‘loins’ of meat running parallel away from you. Trim off all the fatty meat on either side of the loins, leaving you a rectangular piece about 20 x 15cm. Insert the two fillets between the two loins and leave the meat to sit like this in the fridge overnight.

2. For the herb crust, place the dry ingredients and garlic in a food processor and blend for 30 seconds. Gradually add the melted butter and then the egg. Roll this paste out between 2 sheets of greaseproof paper with a rolling pin until 2mm thick and place in the fridge to chill and set.

3. When you are ready to cook, preheat the oven to 220°C/Gas 6.

4. To cook the potatoes, trim the ends off each potato and cut in half lengthways. Season and gently cook in a saucepan in 100g of the butter for 10-15 minutes on each side or until golden.

5. About an hour before you wish to eat, season the lamb on the fat and meat sides and brown the fat sides on a medium heat in a heavy-based roasting tin. Baste the meat with the rendered fat and then roast in the oven for 15-20 minutes (15 minutes for rare and 20 minutes for medium). Remove from the oven.

6. Place the garlic cloves with 25g of the butter and the thyme in a roasting tin and cook in the oven for 15-20 minutes or until soft.

7. Take the herb crust out of the fridge and cut out a rectangle to fit the lamb. Peel off one layer of greaseproof paper and place the crust over the non-fat side of the lamb. Peel off the second layer of greaseproof paper and leave the crust to melt into the lamb while it rests for 20 minutes.

8. Meanwhile, make the shallot purée. Sweat the shallots in a saucepan in 50g of the butter with a good pinch of salt and pepper. Once softened, add the cream and bring to the boil, then purée in a blender. Pass through a fine sieve into a clean pan and keep warm.

9. Cook the spinach in 50g of butter with pepper and salt for about 1 minute or until wilted and drain well. Blanch the peas and Broad beans in boiling salted water for 3-4 minuets

10. Cook the Pancetta in a hot pan until crispy, drain out excess fat and add the peas and broad beans with the remaining 25g butter with salt and pepper

10. To finish the lamb, preheat the grill to hot. Place the lamb under the grill for 2-3 minutes or until browned.

11. Just prior to serving, make the sauce. Bring the lamb stock to the boil, add the rosemary, olive oil and the diced tomatoes and cook for a few minutes before straining.

12. Carve the lamb and serve 5-6 slices on top of your peas, broad beans and pancetta on each warmed plate. Place a spoonful of spinach together with the roasted garlic, potatoes, and the shallot purée. Pour the sauce around the meat and serve.

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