stuffed american lamb saddle
stuffed american lamb saddle
stuffed american lamb saddle

Stuffed American Lamb Saddle

    

February 15, 2016

Chef Jeremy Barlow of Tayst Restaurant in Nashville shared this sausage-stuffed lamb saddle recipe. (Ask your butcher about lamb saddle if you’re not familiar with the cut.) This recipe takes a bit more preparation—it’s perfect for a lazy day cooking with friends--but the result is worth it!

  • Prep: 2 hrs
  • Cook: 6 hrs 30 mins
  • Yields: 12 servings

Ingredients

For the Saddle

2 American Lamb saddles, bone-in

2 onions

2 carrots

1 bunch celery

1 pint tomatoes

1 oz. dried thyme

1 bunch parsley

1 cup whole peppercorns

4 bay leaves

2 to 3 (750 ml) bottles dry red wine

For the Sausage

4 lbs American Lamb shoulder or meat scraps, cubed (see Note)

1 piece fresh nutmeg

2 tbsp paprika

1 tsp crushed red pepper flakes

1/2 cup minced garlic

1/2 cup minced shallots

1 tbsp dried mustard

1 tbsp dried marjoram

1 tbsp dried oregano

2 tbsp brown sugar

1 tbsp kosher salt

1 tbsp pepper

To Assemble

4 boned lamb saddles

4 lamb sausage

Butcher’s twine, as needed

3 fennel bulbs, cut in large dice

2 yellow onions, cut in large dice

3 parsnips, cut in large dice

1 bunch fresh thyme

1 bunch fresh tarragon

Kosher salt and pepper, as needed

Lamb stock (chicken stock can be substituted), as needed

Directions

1For the Saddle: Debone the saddle without removing any excess fat or piercing through flap; set aside. (You can ask your butcher to do this.) Slice through the middle where the loins almost touch to get 2 loins with the belly flap per saddle.

2Preheat the oven to 350°F. Place the lamb bone in a large rimmed pan and roast it for 1 hour. Remove it and place in a 12-quart stockpot.

3In a large, deep saucepan, add the olive oil and caramelize the onions, carrots, celery, tomatoes, thyme, parsley, peppercorns, and bay leaves. Transfer the mixture to the stockpot.

4Add the wine to the saucepan, deglazing the pan.

5Fill the stockpot with half wine and half water. Turn the heat to low and simmer for 8 to 12 hours. Strain and set aside. When the liquid is cool, remove the fat from the top of the stock.

6For the Sausage: cut a lamb shoulder or any lamb scrap into cubes (your butcher can do this); set it aside in a large bowl. Zest the nutmeg on a microzester.

7In a dry sauté pan, toast the paprika, nutmeg, and pepper over high heat for 1 to 2 minutes, just until the spices are fragrant. Combine the garlic, shallots, mustard, marjoram, oregano, brown sugar, salt, and pepper in a bowl. Add the toasted spices and the garlic mixture to the lamb and mix well. Cover the lamb tightly and refrigerate for 2 to 3 days.

8Grind the lamb in a sausage grinder or mixer fitted with a sausage attachment with a large die. (See Note.) Roll a little of the ground mixture into a meatball. Cook it in a sauté pan and taste, adjusting salt and pepper if necessary.

9To Stuff and Cook Saddle: Lay out the saddles with the loin closest to the table. Evenly distribute the sausage meat between each of the 4 pieces. Lay the sausage across the loin, patting down to remove any air pockets. Roll the saddle up by picking the loin up and rolling it away from your body. (The flap from the belly should wrap around the sausage and overlap the loin, or at least mostly cover the sausage.) Tie the loin with twine at 1-inch intervals, making sure the width is consistent and the saddle is tied firmly. Do not allow sausage to squeeze out.

10Heat a cast-iron skillet or large sauté pan over medium-high heat. Add a splash of olive oil and the fennel, onion, and parsnips and cook until caramelized. Remove the vegetables from the pan.

11Line the bottom of a large 4- to 6-inch baking pan with the vegetables and spread the thyme and tarragon evenly over the top.

12Season the lamb saddles with salt and pepper and sear them in the same pan as the vegetables, arranging them so the saddles are not being crushed. Deglaze the pan by adding the stock and pour it over the saddles.

13Preheat the oven to 350°F. Fill the roasting pan with the remaining stock until the liquid is two-thirds of the way up the sides of the saddles. Bring to a boil over high heat on top of the stove. Cover and place the pan in the oven and roast for 4 to 5 hours, until the saddle pulls apart evenly.

14Cool the saddle in the juices and remove the fat cap from the top of the pan. Remove the saddles and slice them into portions.

15To serve: Heat the sliced lamb saddle in the remaining stock. Transfer the braising liquid from roasting pan to a saucepot. Reduce the liquid over high heat until it is nappé. Strain the liquid through a fine-mesh strainer into a bowl and spoon it over the saddle.

*Note: If making your own sausage it not an option, simply use ground lamb instead of the cubed lamb meat and mix the ground lamb with the spices. Skip the 2 to 3 day marinating process.

*Marinate time: 2 to 3 days (if making own sausage)
*Cook time: 6 to 7 hours plus 8 hours for simmering stock

Recipe and image provided by the American Lamb Board

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