Roast saddle of lamb with figs
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Saddle of lamb; boned | |
| 2 | Pieces crystallised ginger | |
| 2 | Garlic cloves | |
| 6 | Figs | |
| 4 | Apricots | |
| 1 | ounce | Parsley |
| 3 | ounces | Breadcrumbs |
| 1 | Egg yolk | |
| Seasoning | ||
| Honey for glazing | ||
| 2 | Sprigs Rosemary; finely chopped | |
Directions
Preheat the oven 200C/400F.
Place the garlic, parsley and breadcrumbs into a food processor and mix thoroughly. Dice the ginger, fig and apricot and place into a bowl and the finely chopped Rosemary.
Add the breadcrumbs mixture and mix by hand.
Add the seasoning and egg.
Fill the centre of the saddle with the mixture carefully roll then tie.
Seal meat in a hot pan and remove.
Add the root vegetable and brown lightly. Place the root veg into a roasting tray then place the lamb on top.
Place into a preheated oven approx 200C/400F for 15 minutes, then reduce the heat.
Baste with the honey.
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Carlton Food Network
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