Saddle of lamb in balsamic sauce

Name: Saddle of lamb in balsamic sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g Triggered lamb back (lamb salmon); 2-3 stem(s) Rosemary and thyme; 4 Garlic cloves; 1/4 l Olive oil; 800 g Potatoes; 12 cherry tomatoes; 2 medium-sized onions; 200 g Sweet peas; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 3 TABLESPOONS Balsamic Vinegar; 1 glass (400 ml) Lamb stock; 1 TABLESPOON Cornstarch; 1 TABLESPOON blackcurrant jelly

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g Triggered lamb back (lamb salmon)
2-3 stem(s) Rosemary and thyme
4 Garlic cloves
1/4 l Olive oil
800 g Potatoes
12 cherry tomatoes
2 medium-sized onions
200 g Sweet peas
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
3 TABLESPOONS Balsamic Vinegar
1 glass (400 ml) Lamb stock
1 TABLESPOON Cornstarch
1 TABLESPOON blackcurrant jelly

Directions

1
Wash the meat, dab dry and place in a wide, not too flat container. Wash the herbs and chop roughly. Peel garlic and cut into quarters. Add both to the meat. Cover with olive oil and chill for about 12 hours.
2
Wash the potatoes and cook in boiling water for about 20 minutes. Then drain, quench, peel and cut into slices. Wash tomatoes, dab dry and carve crosswise. Peel and finely dice onions.
3
Clean and wash the sugar snap peas. Remove the meat from the marinade and let it drip off a little. Season with salt and pepper. Fry in a hot pan for about 10 minutes, turning. Season cherry tomatoes with salt and pepper.
4
Add the rosemary, thyme and garlic to the pan about 2 minutes before the end of the cooking time. Heat 2 tablespoons of oil from the marinade in a pan and fry the potatoes in it for about 6 minutes until golden brown.
5
Season with salt and pepper. Heat 1 tablespoon of seasoning oil in a pot and sauté 1 onion in it. Add sugar snap peas and 100 ml water, season with salt, pepper and sugar. Bring to the boil and simmer over medium heat for about 3 minutes.
6
Remove lamb, tomatoes and garlic from the pan and keep warm. Sauté the remaining onion in the frying fat, deglaze with balsamic vinegar and lamb stock. Bring to the boil and simmer for about 3 minutes. Mix the starch with 1 tablespoon of water, thicken the stock with it.
7
Season to taste with jelly, salt and pepper. Cut lamb salmon into slices, arrange on plates with roast potatoes, mangetouts, 3 tomatoes and sauce on each plate. Garnish with the roasted herbs.