How to prepare a saddle of Lamb
Cleaning saddle of lamb:
Firstly remove the kidneys, liver, fat, tendons as well as the silver skin.
Removing the fillets:
Cut out the lamb fillets and fry them whole or as medallions.
Remove fatty layer:
Turn over the saddle of lamb and cut into the middle of the fatty layer lengthwise. Then pull off or cut off the fatty layer. Then remove the remaining fat, silver skin and tendons from the saddle of lamb, because they make the meat tough during frying.
Seasoning:
Season the back of the lamb with salt and pepper.
Frying:
Fry saddle of lamb in a roasting pan on both sides and add sage, oregano and rosemary. Place the meat on a baking tray and cook in a preheated oven at 160 °C for about 40 minutes.
Cutting off fillets:
Now cut the loin pieces off from the spine and ribs and cut them into slices.
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Spinach & Pistachio Stuffed Lamb Breast recipe | Morrisons
Try this unusual recipe for lamb breast inspired by North African cuisine. M Kitchen chef, Pete Williamson, says, 'North African flavours are delicious with lamb, and these textures combine so well'
serves 8 people
prep in 20 mins
cook in 130 mins
Ingredients
1 onion, peeled and finely chopped
2 tbsp olive oil
2 garlic cloves, peeled and finely chopped
150g baby spinach leaves
100g fresh breadcrumbs
75g pistachios, shelled
2 tbsp fresh rosemary, chopped
4 tbsp fresh mint, chopped
2 lamb breasts, boned (your Morrisons butcher can do this for you)
500g butternut squash, peeled and cubed
300g cous cous
½ tsp turmeric
600ml hot chicken stock, made from a cube
100g feta, crumbled
Heat the oven to 240°C/220°C fan/Gas 9. Cook the onion in half the oil until soft. Add the garlic and cook for 1 minute then add the spinach. When it wilts, remove from the heat.
Place the spinach in a bowl and add the breadcrumbs, pistachios, rosemary and half the mint. Season well and mix. Lay one lamb breast skin-side down and arrange the stuffing down the centre. Lay the second breast on top then roll up. Secure with string.
Roast for 40 minutes, turning to make sure all sides brown evenly. Turn the oven down to 200°C/180°C fan/Gas 6 and roast for a further 1½ hours until cooked through and no pink meat remains. If the lamb starts to brown too much, cover with foil.
Meanwhile, place the squash in a roasting tin, pour over the remaining oil and season. Roast for 30 minutes then cool slightly.
Place the cous cous in a bowl with the turmeric, stock and season. Mix briefly, cover with cling film for 10 minutes, then fluff up with a fork. Gently stir through the roasted squash, remaining mint and feta.
Allow the lamb to rest for 20 minutes before slicing and serving with the cous cous.
Per serving: calories 555 (28%), sugar 4.1g (4.5%), fat 24.4g (35%), saturates 8.7g (44%), salt 1.3g (22%) of your guideline daily amount
Saddle of Scottish lamb, smoked Duke of York mash, girolles and lamb ravioli recipe by Craig Hart
A Saddle of Scotch lamb , smoked Duke of York mash ,girolles and lamb ravioli recipe created by Craig Hart, the Executive Chef of the Sheraton in Edinburgh. Craig takes us through the process which includes butchering the Scotch Lamb saddle and making the ravioli.
You can get the full recipe see more Scotch Lamb recipes here:
Feeling inspired? Take a look at how to make ravioli:
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Anthony Bourdain's Classic Salade Niçoise Recipe | Back to Bourdain E31
Today I learned how to hard boil and egg. Seriously. Also we're making a solid French classic salad that eats like a meal, is pretty cheap, and is damn good for you. Learning to make Salade Niçoise from Anthony Bourdain's Les Halles Cookbook.
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Anthony Bourdain's Les Halles Cookbook:
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My Apron (other colors available):
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00:00 - Anthony Bourdain's Salade Niçoise
00:39 - Prepping The Dish
02:30 - Comment Of The Week!
04:08 - THE DEBATE
05:30 - Plating, Tasting, What I Would Do Different
???? Ingredients
• 2 tbsp/28 g salt (plus more to taste)
• 6 ounces/168 g haricots verts (skinny French green beans), trimmed
• 4 small red bliss potatoes, scrubbed
• 1 garlic clove, peeled and slightly crushed
• 6 tbsp/84 ml extra-virgin olive oil
• 3 tbsp/42 ml red wine vinegar black pepper
• 1 head Boston or Bibb lettuce, washed, dried, outer leaves discarded, inner leaves torn in half
• 1 green bell pepper, cored and cut into ⅛-inch/3-mm slices
• 8 anchovy fillets (the expensive white ones would be best), drained, rinsed, patted dry (4 cut into quarters)
• 1/4 Ib/112 g niçoise olives, pitted
• 4 ripe plum tomatoes, cut lengthwise into quarters
• 12-ounce/340-g can high-quality tuna in olive oil
• 4 hard-boiled eggs, peeled and cut lengthwise into quarters
???? Equipment
• medium pot
• slotted spoon
• medium bowl filled with ice water (large bowl wouldn't hurt)
• fork or whish
• salad bowl for serving (wooden is preffered)
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Valerie Bertinelli's Grilled Lamb Pita Sandwiches | Valerie's Home Cooking | Food Network
Valerie loads up pita pockets with tender lamb, mediterranean salsa and hummus!
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Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Lamb Pita Sandwiches
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Easy
Total: 1 hr 30 min
Active: 25 min
Yield: 4 to 6 servings
Ingredients
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
Kosher salt
2 to 2 1/2 pounds lamb stew meat, cut into 1- to 2-inch pieces, excess fat removed and discarded
Vegetable oil
1/2 cup red wine, such as Pinot Noir
One 14.5-ounce can diced tomatoes
2 vine tomatoes, seeds removed and chopped
Half a English cucumber, quartered and sliced
Half a white onion, sliced
1/4 cup chopped parsley
2 tablespoons chopped dill
1 tablespoon lemon juice (from 1 lemon)
4 to 6 pita pockets
One 10-ounce container hummus
1 head romaine lettuce, torn in half or in thirds
Kosher salt and freshly ground black pepper
Directions
Special equipment: electric pressure cooker
Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a small mixing bowl. Whisk to combine. Add the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Set aside.
Heat an electric pressure cooker to the sauté setting and add 1 tablespoon of vegetable oil to the pot. Once the oil is shimmering, add the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if needed, before adding another batch of meat. Once all the meat has been browned and removed from the pot, add the red wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. Once the alcohol smell has burned off, 1 to 2 minutes, add the canned diced tomatoes and the browned meat. Stir to combine.
Place the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's instructions. Once at high pressure cook for 15 minutes then allow the pressure cooker to naturally release for 10 minutes before manually venting the rest.
While the lamb cooks, add the fresh chopped tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to combine and set aside until ready to assemble.
To assemble, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a few spoonfuls of the cucumber-onion mixture and top with a few pieces of cooked lamb. Continue the process with the remaining ingredients.
Cook’s Note
Save any leftover sauce from the pressure cooker as a base for making sauces, pasta, gravy, etc.
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Valerie Bertinelli's Grilled Lamb Pita Sandwiches | Valerie's Home Cooking | Food Network