Saddle of lamb with mint sauce

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. In the meantime, wash the meat and pat dry. Cut the skin of the saddle of lamb into a diamond shape. Rub with pepper and place on the fat pan of the oven.

2. 2

   Roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 40 minutes. Peel and finely chop the onions and ginger. Mix with 1/2 teaspoon each of salt and paprika, lemon juice, honey and oil.

3. 3

   Coat the saddle of lamb with the marinade about 15 minutes before the end of the cooking time. Drain the potatoes and allow to cool slightly. Melt butter. Put flour, salt and baking powder in a bowl. Press the potatoes through a potato ricer or mash them finely.

4. 4

   Add to the flour mixture, add butter and mix everything to a smooth dough. If the dough is too firm, add some milk if necessary. Sprinkle a work surface with flour. Halve the dough and roll out in two circles (each approx. 14 cm Ø).

5. 5

   Cut dough circles into 6 pieces each. Fry potato wedges in hot clarified butter until golden brown. Remove the saddle of lamb from the oven and keep warm. Sieve the roast stock and add 1/4 litre water. Bring to the boil and simmer for 5 minutes at low heat.

6. 6

   Wash the mint, pluck off the leaves and, except for a few for garnishing, chop finely. Add whisky, vinegar and mint to the sauce. Season to taste with sugar and salt. Arrange saddle of lamb and potato wedges on a plate.

7. 7

   Garnish with mint. Serve sauce separately. Serve with beans and grilled tomatoes.

Nutrition Facts

KCAL
840 kcal

CARBS
32 g

FATS
50 g

PROTEINS
51 g