Roast saddle of lamb with baked Savoy cabbage
- Prepare
- 30 mins to 1 hour
- Cook
- over 2 hours
- Serve
- Serves 2
- Dietary
- Egg-free
A hearty wintery roast lamb dinner that pulls out all the stops. Served with baked cabbage, roasted root vegetables and mint sauce.
Ingredients
For the baked Savoy cabbage
- 1 Savoy cabbage, dark green leaves separated and kept whole, stalks removed and the rest thinly sliced
- dash oil
- 2 shallots, finely chopped
- 1 garlic clove, finely chopped
- 100g/3½oz chestnut mushrooms, finely chopped
- 100g/3½oz shelled chestnuts, finely chopped
- 200g/7oz minced lamb
- 200g/7oz minced pork
- 150ml/5fl oz chicken stock
- 50g/1¾oz unsalted butter
- salt and freshly ground black pepper
For the roast saddle of lamb
- ½ boned saddle of lamb (about 600g/1lb 5oz)
- 2 anchovy fillets, finely chopped
- 100g/3½oz butter, softened
- few thyme leaves
- dash oil
- salt and freshly ground black pepper
For the mint sauce
- 1 bunch fresh mint, leaves picked
- 4 tbsp red wine vinegar
- 1½ tsp caster sugar
- pinch salt
To serve
Method
To make the baked Savoy cabbage, preheat the oven to 200C/180C Fan/Gas 6. Heat a pan of boiling water and prepare a bowl of iced cold water. Carefully place the dark green cabbage leaves into the boiling water, blanch for 30 seconds and then transfer to refresh in the iced water. Drain and set aside.
Heat a dash of oil in a large frying pan or saucepan and fry the sliced cabbage with the shallots, garlic, mushrooms and chestnuts for 10 minutes. Remove the vegetables from the heat, cool slightly and then mix with the minced lamb and pork in a bowl. Season with salt and freshly ground black pepper to taste.
Layer the outer cabbage leaves with the meat mixture in an oven proof dish, like a lasagne. Make holes in the top with a skewer and pour over the stock. Dot with the butter and roast for 20-25 minutes.
To make the roast saddle of lamb, untie and unroll the saddle joint and lay it skin-side down on a board. Season the lamb with salt and freshly ground black pepper all over. In a small bowl, mix the chopped anchovies into the butter with the thyme. Rub the flavoured butter on the inside of the lamb and roll up again. Tie the joint with kitchen string at 3cm/1¼in intervals along the whole length.
Heat a dash of oil in an ovenproof pan and brown the meat on all sides over a medium heat. Transfer to the oven to roast for 20–30 minutes, or longer if you prefer the meat more well done. Remove from the oven and leave to rest in a warm place.
To make the mint sauce, bring a small saucepan of water to the boil, blanch the mint leaves for 30 seconds, then drain and finely chop. Mix the mint with the vinegar, sugar and salt in a small jug.
Serve slices of lamb with the baked cabbage, mince sauce and the whole roasted heritage carrots and small parsnips.
