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Lamb saddle - Here you get both tenderloin and entrecôte.

Name: Lamb saddle - Here you get both tenderloin and entrecôte.
Yield: 4Portions
Ingredients: lamb saddle; red chili without seeds; 8 cloves garlic; 2 dl white wine; 2 tbsp butter; 2 dl water; neutral oil; rosemary; salt and pepper; sauce; 3 pcs small tomatoes; 1 pcs onion; 3 pcs carrot; 1 pcs fennel; 1 pcs celery sticks

Lamb saddle is a great piece of lamb. It is from the bottom of the back and you get both the tenderloin and the entrecôte of lamb.

Ingredients

Portions

lamb saddle
pcs red chili without seeds
8 cloves garlic
2 dl white wine
2 tbsp butter
2 dl water
neutral oil
rosemary
salt and pepper
sauce

The sauce

3 pcs small tomatoes
1 pcs onion
3 pcs carrot
1 pcs fennel
1 pcs celery sticks

I give the lamb plenty of time in the oven to get it perfectly tender and juicy. This is a piece that needs to be treated with caution. It will not be very good if you overcook this part of the lamb. I'll show you a safe method for a perfect result.

Step 1

Start by finding a large fireproof casserole and cut up the onion, carrot, fennel, celery and tomato into coarse pieces. Put in the casserole together with butter, white wine and water.

Step 2

Find a blender and run rosemary, garlic and chili together with a little oil for a smooth and nice dressing. Rub this over the entire meat and then place the lamb saddle in the casserole along with the vegetables.

Step 3

I fire the oven up to 200 degrees. When the oven is hot enough, I insert the casserole.

Step 4

After 10 minutes, I open the oven door so the heat escapes and set the oven at 62 degrees. This is lamb tenderloin and entrecôte, so I think this is the perfect core temperature (It's quite pink) use 65 degrees if you want a more medium fried result. Bake for a minimum of 6 hours, but it does not matter if it is left a little longer. When it comes to serving, I take the casserole out of the oven and take out the meat. Let it rest for at least 30 minutes before doing anything more. I pour the vegetables in the casserole into a saucepan and continue cooking with the sauce.

Step 5

Carefully cut off the tenderloin along the backbone. Follow the leg down so you get the whole fillet.

Step 6

Then turn the saddle and cut out the tenderloin. Just before serving, I give them a quick round on high heat in the frying pan or on the grill.

Step 7

Cut into neat slices and serve. If you have not tried lamb saddle before I would highly recommend this. Here with vegetable sauce, chevre and feta cream, mashed potatoes and caramelized onions.