Recipes, Main courses

Saddle of lamb simmered in hay

Ingredients

Serves 6

Preparation time : 40 mins
+ 2 hours resting time
Cooking time : 30 min

  • 1 bunch parsley
  • 8 cloves garlic, peeled
  • 1 onion, peeled
  • 2 cases of kefta spice
  • Straw

Instructions

Preheat the oven to 180°C.
Bone the saddle of lamb and separate the two halves. Remove the fillet and peel off the
the flap.
Using a meat mincer, chop the 2 fillets and the flaps, the peeled garlic cloves, the washed parsley and the onion.
Season the stuffing with salt and kefta spices.
Place the stuffing on each rack of lamb. Roll up and tie each piece.
Brown each piece in butter in a frying pan.
Fill the copper casserole dish with straw and place the racks of lamb in it. Cover and place in the oven for 30 minutes.
Stick a probe into the heart of a piece of lamb; the temperature should be
54°C.
Remove the pieces, cut into medallions and serve with seasonal vegetables.

The result

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