Meats & Main dishes > Lamb Recipes >
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Saddle of Lamb
one 4 to 5 pound saddle of lamb
1 teaspoon of salt
1/4 teaspoon of pepper
1/2 cup of all purpose flour, divided
2 1/2 cups of boiling water, divided
1 beef flavored bouillon cube
3 tablespoons of chopped fresh mint leaves
2 tablespoons of vinegar
1/4 cup of butter or margarine
Fresh mint leaves, optional |
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Sprinkle lamb with salt and pepper; dredge in 1/4 cup flour. Place lamb, fat side up, in a large Dutch oven. Add 1 1/2 cups boiling water. Cover and bake at 350ºF. for 1 1/2 hours or until lamb is tender, basting occasionally with pan liquid. Transfer lamb to a warm serving platter, reserving pan liquid; keep warm.
Dissolve bouillon cube in remaining 1 cup water in a small mixing bowl; add chopped mint, vinegar, and reserved pan liquid, mixing well. Set aside.
Melt butter in a saucepan; cook until golden brown. Add remaining 1/4 cup flour, stirring until smooth. Cook over medium heat 1 minute, stirring constantly. Gradually add mint mixture. Cook over medium heat, stirring constantly, until thickened and bubbly. Strain. Serve sauce with lamb. Garnish with fresh mint leaves, if desired. Yield: 4 servings
 
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