Meats & Main dishes > Lamb Recipes >
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Saddle of Lamb with Stuffing
Saddle of young lamb
1 onion or garlic clove, halved
salt and pepper to taste
1/2 pound of lean ham
1 teaspoon of chopped parsley
6 shallots, chopped
1 tablespoon of butter
1 cup of bread crumbs
2 eggs, well beaten
2 tablespoons of flour
1 cup of beef stock |
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Remove the bones and as much fat as possible from the saddle of lamb and rub all over with the onion, salt, and pepper. Place in a baking pan and refrigerate overnight. Chop the h am fine and add parsley and shallots. Cook in the butter in a saucepan until golden and season with salt and pepper. Add the bread crumbs and eggs and mix well. Stuff the saddle with ham mixture, roll and tie with string. Roast at 350ºF. for 1 hour to 1 hour and 30 minutes, basting frequently. Pour off all except 2 tablespoons of pan drippings and stir in flour until smooth. Add the beef stock gradually and cook, stirring constantly, until thickened. Serves with the lamb.
 
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