Dinner

Roasted Lamb Saddle with Rosemary, Garlic & Red Wine Reduction

Name: Roasted Lamb Saddle with Rosemary, Garlic & Red Wine Reduction
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 2 servings
Ingredients: 500g lamb saddle (centre-cut, trimmed), brought to room temperature; 2 tsp sea salt; ½ tsp cracked black pepper; 2 tbsp fresh rosemary leaves, finely chopped; 3 cloves garlic, minced; 1 tbsp Dijon mustard; 2 tbsp extra virgin olive oil, divided; 250ml full-bodied red wine (Côtes du Rhône or similar); 250ml beef stock; 1 lamb knuckle bone or marrow bone (optional, for the reduction); 2 tbsp cold unsalted butter; 300g mixed root vegetables (parsnip, carrot, beet), cut into wedges; 300g Yukon Gold potatoes, sliced thin; 2 tbsp fresh sage leaves; 60g mascarpone, softened; ½ tsp lemon zest; 1 tbsp fresh thyme, finely chopped

A show-stopping centre-cut lamb saddle is dry-brined overnight, then herb-crusted and seared until an even crust forms, roasted until medium-rare, and rested. Served with a silken red wine reduction enriched with roasted bone marrow and a quenelle of herbed mascarpone. Roasted root vegetables and crispy sage potatoes complete the plate.

892calper serving 68gprotein 38gcarbs 52gfat 20min prep 55min cook 2serves

≈ Macros estimated from the ingredients · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this