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Sunday, 19 March 2017

Salt Baked Saddle Of Lamb...

Today I am sharing this Spring recipe, Salt Baked Saddle of Lamb from restaurant group Bel and The Dragon by Ronnie Kimbugwe.

Bel and The Dragon is a group of characterful Country Inns based in charming towns and villages across the south of England, which prides itself on offering exceptional quality of food and wine at excellent prices. They have a lovely range of options for the Mothering Sunday weekend.

Treat mum to little touches of luxury, whether it’s a hearty Sunday lunch (with a complimentary bag of gooey gluten-free brownies especially for her), cocktails, or an indulgent stay overnight. It’s an ideal day out or longer ‘staycation’ that the whole family can enjoy.

Salt Baked Saddle Of Lamb:

Serves 4

  • 1.4kg Loin of Lamb (trimmed, scored & on the bone)
  • 250g Plain Flour
  • 185g Table Salt
  • 60g Maldon Sea Salt
  • 1/4 Cup of Water
  • 1/2 Egg
  • 4 Sprigs of Rosemary
  • 2 Sprigs of Thyme
  • 1 Clove of Garlic

  1. Preheat the oven to 220 degrees °C.
  2. Prepare the lamb by trimming any excess fat and scoring the skin diagonally (alternatively you can ask your butcher to do this for you).
  3. To make the salt crust dough, mix the flour & salt together in a large bowl. Add the egg & water and stir together with a wooden spoon to form a firm dough. Tip the dough onto a lightly floured surface and knead for 5 minutes or until smooth.
  4. Roll the pastry thinly until it is ½ cm thick and large enough to encase the lamb. Place the lamb, skin side down onto the pastry and top with a few sprigs of rosemary, thyme and the sliced garlic. Tightly wrap the loin of lamb completely with the dough and press the pastry to the meat so there are no gaps. Turn over and decorate with a few sprigs of rosemary.
  5. Place on a baking tray and bake for 20 mins. Remove from the oven and leave to cool. Using a bread knife, slice open the top of the pastry and remove the lamb. Carve the lamb from both sides of the bone so you have two loins.
  6. To finish, sear the lamb loins in a hot pan flesh side down then turn the lamb onto the skin side and sear until golden brown. To serve, slice the lamb thinly then lay back across the bone and return to the pastry case to bring to the table.
  7. The lamb is best accompanied by roasted seasonal vegetables.

Recipe and image courtesy of Bel And The Dragon



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