Information
Notes
After making saddle of lamb so many times at work, I have become a real fan of this tender cut, which cooks quickly and is full of rich flavor. It is easy to sear and slice thin and it makes a beautiful presentation. To make the full-flavored sauce, sauté some aromatic vegetables and herbs, add lamb stock, and reduce until creamy. Lamb stock is required in this dish--no substitutes--but it is simple to make and it freezes well.
The juicy lamb has a seared golden-brown crust and is pink in the middle. It is sliced and arranged over thick crimson ratatouille, which has a fresh herb and tomato flavor. The basil oil framing the plate is an intense, beautiful green.
Ingredients
- 1 tablespoon pure olive oil
- 1 trimmed saddle of lamb, about 3 pounds, cut into 4 equal pieces
- 2 tablespoons olive oil
- ½ cup thinly sliced onion
- ½ cup thinly sliced carrot
- 3 tablespoons thinly sliced wild mushroom stems or 6 medium domestic mushrooms, thinly sliced
- 2 cloves garlic, peeled and sliced thin
- 1 sprig fresh thyme
- 1 bay leaf
- 6 parsley stems
- 1 tablespoon black peppercorns
- 6 cups lamb stock
- Kosher salt and freshly ground black pepper
- 2 cups Ratatouille
- 3 cups lamb sauce (recipe above)
- 4 tablespoons Basil Oil
Directions
For the lamb sauce:
In a large skillet, heat the olive oil over medium-high heat until just smoking. Add the onion, carrot, mushroom stems, and garlic, and sauté for 5 minutes, or until barely tender. Add the herbs, peppercorns, and lamb stock, bring to a boil, and cook until reduced by about half. Taste and adjust the seasonings. Remove the bay leaf.
For the lamb:
Preheat the oven to 450°F.
In a large ovenproof skillet, heat the oil over high heat until just smoking sear the lamb on all sides. Transfer the pan to the oven and roast, meaty-side up, 5 minutes for rare, 6 to 7 minutes for medium, or 8 minutes for well done. Allow to rest 5 minutes before carving.
To serve:
Mound the ratatouille in the center of 4 serving plates. Slice the lamb thin and fan it over the ratatouille. Spoon 3 to 4 tablespoons of sauce around the lamb and drizzle about 1 tablespoon of basil oil around that.
Variations:
For lamb sauce, substitute Roasted Garlic-Black Olive Oil combined with a little basil or rosemary oil.
For basil oil, substitute Rosemary Oil.
For an elegant presentation, mold the ratatouille in a 5-inch ring and arrange the sliced lamb on top.
Nutritional Information
Nutritional information is based on 1/8 teaspoon added salt per serving, but does not include Ratatouille or Basil Oil. For nutritional information on Ratatouille or Basil Oil, please follow the links above.