Saddle Of Lamb
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 150 g onion (s)
- 50 g butter
- 4 tablespoon olive oil
- 2 stalks thyme
- 50 g breadcrumbs
- 35 g hazelnuts, chopped
- 2 tablespoon parsley, smooth, chopped
- salt
- pepper
- 4 lamb fillet (s), 200 g each
- 2 tablespoon balsamic vinegar
- 125 ml Marsala, or Sherry medium
- 200 ml poultry broth
- Sauce thickener, for dark sauces
Print Recipe
Pin Recipe Instructions
- Finely dice the onions. Fry in 20 g butter and 2 tablespoons olive oil over medium heat until light brown. Pluck the thyme leaves, roughly chop, add and fry briefly.
- Let the onions cool in a bowl. Mix in the remaining butter, breadcrumbs, hazelnuts and parsley. Season with salt and pepper.
- Salt and pepper the saddle of lamb fillets. Heat the remaining olive oil in a pan and sear the meat on each side over high heat. Place the meat in an ovenproof dish. Spread the crumb mixture on top. Baked in a preheated oven at 210 degrees (convection 190 degrees) on the 2nd rack from the bottom for 10-12 minutes until golden brown.
- Put the pan back on the stove, pour in the balsamic vinegar and marsala and reduce by half. Pour in the stock, bring to the boil and bind with a sauce thickener, season with salt and pepper.
- Let the meat rest briefly and serve with the sauce.
- Rosemary potatoes go particularly well with this.
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