This stuffed saddle of lamb recipe is another great recipe from the West Country Cookbook. It’s one of those meals that looks really impressive and isn’t very difficult to make, so it’s perfect for a dinner party. You can also do all the preparation in advance, and once it’s cooked the joint has to rest for about 30 minutes, which means that you can actually enjoy having a drink with your mates rather than panicking about the food.
Josh was born in and raised in Bristol; he started working at his local chip shop aged 15 and in 2003 he won the Gordon Ramsay College Scholar competition, so he’s been working in the food industry for a very long time! He currently runs the Pony and Trap in Chew Magna with his sister Holly, and it was awarded a michelin star back in 2011 (the only gastropub in Somerset with a star), so it’s definitely worth a visit if you are ever near Bristol. He’s a great believer in knowing where all the ingredients come from, and they make as much as possible in house.
Lamb is always a great meat to cook with because, as long as it’s cooked right, it comes out of the oven full of beautiful flavour and it’s never dry. Garlic and rosemary complement it perfectly. This recipe uses a de-boned saddle of lamb, as you roll the stuffing into the joint before cooking it. It takes a little bit of practice to get right, but it looks amazing when it’s done!
Josh Eggleton’s Stuffed Saddle of West Country Lamb Recipe
PREP: 30-40 mins COOKING: 45 mins RESTING: 30 mins
saddle of lamb
boned out and trimmed of some, but not all of the fat
8 cloves of garlic
8 sprigs of rosemary
For the Stuffing
200g sausage meat
1 pinch freshly-grated nutmeg
salt and pepper to season
To make the Stuffing
Place the prunes into a small saucepan.Add the port and bring up to the boil.
Remove from the heat and allow to cool.
Wash the spinach and pick off the stalks.
Heat the butter in a wide-based pan until foaming. Add the spinach and nutmeg.
Remove from the heat and stir until the spinach has wilted. Season with salt and pepper, then set aside until later. When cool, chop the prunes and the spinach.
Add to the sausage meat with the bread crumbs. Combine all the ingredients thoroughly and chill.
To prepare the Lamb
The fillets should be loose; remove them and set aside.
Score the fat both ways to form 1cm-sized diamonds.
Turn the saddle fat side down.
Place a cylinder of the stuffing in the middle of the joint.
Place the fillets on top, with the thick ends opposite each other. Top with some more stuffing and season with salt and pepper. Lift one of the ends and roll it over the loins.
Repeat this for the other side and ensure the joint is tightly rolled. Tie with plenty of string so the joint holds its shape.
For cooking, season the outside.
Preheat the oven to 200°C.
Sear the joint all over in a large frying pan.
Transfer the joint to the roasting tin with the garlic and rosemary. Roast in the preheated oven for 30 minutes.
Remove from the oven and cover with foil.
Leave to rest for 30 minutes – no less, as this is still part of the cooking process.
The lamb should be medium to medium-rare.