Stuffed Saddle of Lamb with Spinach and Mushrooms

Enjoy the elegance of stuffed saddle of lamb, a show-stopping dish perfect for special occasions. This recipe features a filling of spinach and mushrooms, encased in tender lamb that’s been expertly seasoned and roasted to perfection. The combination of earthy mushrooms and fresh spinach complements the succulent lamb, providing a mixture of flavours that promise to impress any dinner guest. Whether you’re hosting a festive gathering or a sophisticated dinner party, this stuffed saddle of lamb is sure to be the centrepiece of your table.

INGREDIENTS

1.5kg lean boned saddle of lamb, trimmed
2 tablespoons olive oil
1 small red onion or 3 shallots, peeled and finely chopped
100g mixed or wild mushrooms, cleaned and roughly sliced
25g butter
1 x 250g pack spinach leaves, picked and rinsed
Large pinch ground nutmeg
1-2 large sprigs fresh rosemary leaves
2-3 tablespoons full fat garlic and herb flavoured soft cheese
10 fat garlic cloves, skin on and bruised
6 large sage leaves

METHOD

Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
Heat half the oil in a large pan and cook the onion and the mushrooms for 4-5 minutes over moderate heat. Remove from the pan, drain and set aside to cool.
Return the pan to the heat and melt the butter. Add the spinach and wilt quickly for 1 minute over a moderate heat, stirring occasionally. Season with the nutmeg, drain and set aside to cool.
Place the saddle of lamb on a chopping board, skin side down, season on both sides, place fat side down. Sprinkle over the rosemary leaves.
In a large bowl mix together the spinach, mushroom mixture and soft cheese. Season, if required.
Spread over the surface of the saddle, roll up and tie with butcher's string to secure.
Place on a metal rack in a non-stick roasting tin, drizzle with the remaining olive oil, add the garlic cloves and sage leave to the base of the roasting tin and roast for 1½-2 hours, basting occasionally with any lamb juices.
Remove from the oven and allow to rest for 15-20 minutes before carving.

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Sides and Matches

Dauphinoise Potatoes:
- Thinly sliced potatoes layered with cream and garlic, baked until golden and tender. The richness of the potatoes complements the savoury lamb beautifully.
Roasted Root Vegetables:
- A mix of carrots, parsnips, and beetroot, drizzled with olive oil, seasoned with rosemary, and roasted until caramelised. Their natural sweetness balances the earthy flavours of the lamb and stuffing.
Asparagus Spears with Hollandaise Sauce:
- Lightly steamed or grilled asparagus served with a creamy hollandaise sauce adds a luxurious touch and a bit of acidity to cut through the richness of the lamb.
Mint Pea Puree:
- Blend cooked peas with mint, a bit of butter, and seasoning for a fresh, vibrant side that echoes traditional lamb pairings.
Sautéed Greens:
- A mixture of kale and Swiss chard sautéed with garlic and a splash of lemon juice offers a bright and nutritious accompaniment.

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Slow-Cooked Yorkshire Lamb Shoulder with Rosemary and Garlic

Moroccan-Inspired Lamb Tagine

Spicy Middle Eastern Lamb Stew

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Grid Iron Gourmet

Preparation Time: 15 minutes

Cooking Time: 1 hour 30 minutes

Hot Tips

Preparing the Lamb: Ensure the lamb is at room temperature before cooking to ensure even cooking.
Seasoning: Don't skimp on seasoning the inside of the saddle. The stuffing should be well-seasoned to complement the mild flavour of the lamb.
Resting the Meat: Allow the lamb to rest covered with foil for at least 10 minutes after roasting to ensure it retains its juices, making the meat tender and full of flavour.

Pairings

Wine Pairings

Red Wine:
- Pinot Noir: This wine is a classic choice for lamb due to its lighter body and subtle fruit notes that complement the meat without overwhelming it. Look for a Pinot Noir with a balance of fruit and earthiness.
- Rioja: A Spanish Rioja, particularly a Reserva or Gran Reserva, which has been aged longer, provides a deeper, more tannic contrast that works well with the robust flavours of the lamb.
White Wine:
- Chardonnay: A full-bodied Chardonnay with oaky notes can stand up to the richness of the lamb and the creamy textures in the dish. Opt for one that offers a nice balance of acidity and buttery flavours.
- Viognier: This is a more aromatic option, with enough body and acidity to pair nicely with both the lamb and the earthiness of the mushrooms and spinach.

Beer Pairings

Pale Ale: The hoppy character of a pale ale can cut through the richness of the lamb while complementing its savory flavours.
Belgian Dubbel: These beers are rich and malty with a slight sweetness that can enhance the lamb’s inherent flavours without overpowering the dish.

Non-Alcoholic Options

Sparkling Grape Juice: A red or white sparkling grape juice can mimic the effervescence and fruit notes of a wine without the alcohol, providing a festive alternative.
Herbal Tea: A robust herbal tea, like rosemary or sage tea, can echo some of the herbal flavours in the dish and offer a soothing finish to the meal.

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