Saddle of lamb with cheese filling

Name: Saddle of lamb with cheese filling
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 2 Onions; 1 Garlic clove; 1 TABLESPOON Butter or margarine; 100 g Blue cheese; 7-10 Tbsp dried thyme and rosemary; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g Lamb salmon (loin of lamb); 1 Carrot; 20 g clarified butter; 1/4 l clear broth (instant); 6 Juniper berries; 100 ml Malt beer; 7-10 Tbsp dark sauce thickener; 7-10 Tbsp Kitchen yarn

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 2

2 Onions
1 Garlic clove
1 TABLESPOON Butter or margarine
100 g Blue cheese
7-10 Tbsp dried thyme and rosemary
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g Lamb salmon (loin of lamb)
1 Carrot
20 g clarified butter
1/4 l clear broth (instant)
6 Juniper berries
100 ml Malt beer
7-10 Tbsp dark sauce thickener
7-10 Tbsp Kitchen yarn

Directions

1
Peel onions and garlic. Dice onions and sauté half of them in hot fat. Mash cheese with a fork. Press garlic through the garlic press and add. Add diced onions.
2
Season with thyme, rosemary, salt and pepper. Dab lamb salmon dry and cut a deep pocket from the side. Fill in cheese mixture and sew together with kitchen thread. Peel and dice the carrot.
3
Fry the meat in hot clarified butter all around. Add carrot and remaining onion cubes and fry briefly. Pour in stock, add juniper berries and cook covered for about 25 minutes. Remove and keep warm.
4
Add malt beer to the brew and boil down for about 10 minutes. If necessary, thicken with sauce thickener. Cut the meat open and arrange on a plate with the sauce. Potato leek gratin tastes good with it.