Saddle of Lamb in Olive Crust
Heinz Winkler, Residenz Heinz Winkler, Allemagne (Germany). Flavors of Germany. Total time: 1hr to 2hr. Preparation time: 20 minutes. Oven temperature: 180° C (350° F). Waiting time: About an hour. Cooking time: About 30 minutes. Difficulty: Easy. Chef's Note: Remove the seared meat from the pan and let it rest on a rack for a few minutes so that the juices are reabsorbed. This ensures the meat will be considerably juicier.
⏱️ Prep: 20 min🍳 Cook: 30 min
Ingredients
| 1 | saddle of lamb, deboned, about 400 g (14 oz.) | |
| 100 ml | truffle oil | |
| 100 ml | olive oil | |
| — | salt and freshly ground pepper | |
| 100 g | Crust: green Spanish olives | |
| 100 g | Crust: butter | |
| 1 | Crust: egg yolk | |
| 1 tsp. | 5 ml | Crust: lamb stock |
| 100 g | Crust: fresh white bread crumbs | |
| — | Crust: fresh chopped herbs (thyme, chervil, parsley and basil) | |
| 350 ml | Sauce: lamb stock | |
| 20 g | Sauce: butter | |
| 200 g | thin green beans | |
| 1 tbsp. | 15 ml | butter |
| — | a sprig of thyme | |
| 150 g | potatoes | |
| 8 | slices of bacon | |
| — | sunflower oil |
Instructions
- Remove veins from the saddle of lamb and marinate it in the truffle oil, olive oil, salt, and pepper. Briefly sear the saddle of lamb over high heat. Set aside to cool.
- To make the crust mixture, pit and finely dice the olives. Whisk the butter until creamy, combine well with the diced olives and remaining ingredients, then refrigerate until the mixture starts to set.
- To make the sauce, reduce the lamb stock to one-third its original volume, whisk in the butter to thicken, and season with salt and pepper.
Finishing:
- Brush the seared saddle of lamb with the crust mixture and roast in a 180° C (350° F) for 8 minutes. Finish by broiling the crust under a salamander broiler.
- Cook the Kenya beans in lightly salted water until tender, toss with butter and season with thyme leaves.
- Cut the potatoes into matchstick strips, wrap in bacon and fry in plenty of sunflower oil until golden brown.
- Cut the saddle of lamb into several pieces and arrange on plates; garnish with the sauce and serve with the potato strips and beans.