Hearty lamb hot dishes are good for the cold winter. If you want to make a lamb saddle, use a variety of herbs to make the specific taste of lamb fat more invisible.
Pick your recipe
You will need
-
- For the first recipe:
- saddle lamb;
- salt;
- pepper;
- thyme;
- olive oil;
- salted pistachios;
- breadcrumbs;
- butter;
- mayonnaise.
- For the second recipe:
- saddle lamb;
- lemon juice;
- mustard;
- sour cream;
- parsley greens;
- garlic;
- almond;
- coriander;
- basil.
- For the third recipe:
- saddle lamb;
- lamb kidneys;
- Champignon;
- butter;
- vegetable oil;
- salt;
- pepper;
- White bread;
- cognac;
- egg;
- thyme;
- parsley greens.
Instruction manual
1
Bake the lamb saddle in pistachios. To do this, take 2 parts of the saddle with 8 ribs each, peel off the films, remove excess fat and rub them with salt, pepper, sprinkle with one teaspoon of thyme. Fry in a small amount of olive oil for several minutes on each side. Leave to cool.
2
On a cutting board, chop with a knife 125 grams of fried salted pistachios. Transfer them to a bowl and mix with 30 grams of breadcrumbs. Melt 50 grams of butter and add to a bowl, then pour 2 tablespoons of olive oil and mix well.
3
Coat the cooled meat on the top of the saddle with mayonnaise. Put the pistachio mass on top. Preheat the oven to 200 ° C and cover the baking dish with foil. Put lamb on it and bake for 30 minutes.
4
To prepare the lamb saddle in mustard sauce, sprinkle the meat with lemon juice and refrigerate for one hour. Prepare the sauce at this time. Mix in a bowl 3 tablespoons of mustard, the same amount of sour cream, chopped parsley, 2 chopped cloves of garlic, 50 grams of chopped almonds, 1 teaspoon of coriander and a pinch of basil. Mix all the ingredients thoroughly.
5
Remove the mutton from the refrigerator and make multiple cuts all over the saddle. Insert 1/3 cloves of garlic into the holes formed. Spread the meat on all sides with the sauce and place it on a baking sheet covered with foil. Cover the foil so that it does not touch the sauce on top. Preheat the oven to 200 ° C and bake the lamb for about an hour and a half.
6
To prepare a stuffed lamb saddle, prepare the filling. To do this, peel 2 buds of champignons. In a heated pan, melt 20 grams of butter and add one tablespoon of vegetable, lay out the kidneys and fry for 20 minutes.
7
Put mushrooms to the kidneys, salt and pepper, fry for another 3 minutes. Then transfer to a bowl and let cool. Crumble the crumb of one slice of white bread into the filling, pour in one tablespoon of cognac and beat one egg. Grind two branches of thyme, parsley bunch herbs and mix with the filling.
8
Season the lamb saddle weighing at least 2 kilograms with salt and pepper, stuffed with filling. Sprinkle a baking sheet with vegetable oil and put on it a mutton greased with butter. Put in an oven preheated to 210 ° C and fry for about two hours, pouring meat juice from a baking sheet.