Hearty, hot lamb dishes are well suited for the cold winter months. If you want to cook a lamb saddle, use a variety of herbs to subtract the specific flavor of the lamb fat.
It is necessary
-
- For the first recipe:
- lamb saddle;
- salt;
- pepper;
- thyme;
- olive oil;
- salted pistachios;
- breadcrumbs;
- butter;
- mayonnaise.
- For the second recipe:
- lamb saddle;
- lemon juice;
- mustard;
- sour cream;
- parsley;
- garlic;
- almond;
- coriander;
- basil.
- For the third recipe:
- lamb saddle;
- lamb kidney;
- Champignon;
- butter;
- vegetable oil;
- salt;
- pepper;
- White bread;
- cognac;
- egg;
- thyme;
- parsley.
Instructions
Step 1
Bake the lamb saddle in the pistachios. To do this, take 2 parts of the saddle with 8 ribs in each, peel off the films, remove excess fat and rub them with salt, pepper, sprinkle with one teaspoon of thyme. Fry in a little olive oil for a few minutes on each side. Leave to cool.
Step 2
On a cutting board, chop 125 grams of fried salted pistachios with a knife. Transfer them to a bowl and mix with 30 grams of bread crumbs. Melt 50 grams of butter and add to a bowl, then add 2 tablespoons of olive oil and mix well.
Step 3
Spread mayonnaise on the cooled meat on the upper side of the saddle. Put the pistachio mass on top. Preheat oven to 200C and line a baking dish with foil. Transfer the lamb to it and bake for 30 minutes.
Step 4
For a saddle of lamb in mustard sauce, drizzle lemon juice over the meat and refrigerate for one hour. Prepare the sauce at this time. In a bowl, combine 3 tablespoons of mustard, the same amount of sour cream, chopped parsley, 2 minced garlic cloves, 50 grams of chopped almonds, 1 teaspoon of coriander, and a pinch of basil. Mix all ingredients thoroughly.
Step 5
Remove the lamb from the refrigerator and make multiple cuts throughout the saddle. Place 1/3 cloves of garlic into the holes. Spread the sauce on all sides of the meat and place on a foil-lined baking sheet. Cover the foil so that the top does not touch the sauce. Preheat the oven to 200 ° C and bake the lamb for about an hour and a half.
Step 6
To prepare the stuffed lamb saddle, prepare the filling. To do this, peel 2 mushroom buds. In a preheated frying pan, melt 20 grams of butter and add one tablespoon of vegetable oil, lay out the kidneys and fry for 20 minutes.
Step 7
Put mushrooms to the kidneys, salt and pepper, fry for another 3 minutes. Then transfer to a bowl and let cool. Crumble the crumb of one slice of white bread into the filling, pour in one tablespoon of brandy and beat in one egg. Chop two sprigs of thyme, a bunch of parsley and mix with the filling.
Step 8
Season the saddle of a lamb weighing at least 2 kilograms with salt and pepper, stuff with the filling. Sprinkle a baking sheet with vegetable oil and place the lamb, greased with butter on it. Place in an oven preheated to 210 ° C and fry for about two hours, pouring meat juice from a baking sheet.
