OTHER LANGUAGES: 
German
In this article I show you the recipe Lamb Saddle. As a side dish I have the wonderful addition: potatoes and beans.
I have published the recipe for the first time in my cookbook: Der Minutenkoch schmeckt.schneller.
You can have this lamb dish on your table in about 40 minutes. I wish you every success and lots of fun preparing it!
Inhalt
1. Saddle of Lamb Shopping List and Info
The saddle of lamb is a high-quality piece of meat for short roasting and is also available deep-frozen.
Saddle of lamb is synonymous with rack of lamb. It is the loosened back piece of lamb with rib bone.
Lamb salmon are again back pieces without bone, it concerns the same meat piece. The fillet is again under the back and is usually sold separately.
The traditional preparation of the saddle of lamb is a crown of lamb. The saddle of lamb is tied together in a circle and the bones form a crown.
Lamb in the guest kitchen: Please check in advance if all guests like lamb!
1.1 Shopping List
Here are the ingredients, if you are standing in the supermarket…
- a piece of saddle of lamb, lamb rack with bones
- a glass of veal stock
- potatoes
- green beans fresh or frozen
- bacon in cubes
- butter
- olive oil
- salt, black pepper
- thyme
You can find the detailed quantities at the recipe lamb saddle at the end of the page.
You can fry the saddle of lamb whole and cut it open or fry the lamb steaks individually. If the meat is too pink for a guest, simply put the steaks back in the pan and let them simmer for a while.
2. Saddle of Lamb Preparation Tips
Here are the most important preparation tips at a glance:
- Slowly defrost the lamb racks in the refrigerator or place them in cold water, wrapped up.
- Prepare the side dishes and sauce before preparing the lamb racks.
- Prepare hot plates, lamb must be very hot on the plate!
- Preheat the oven to 220 °C to prepare the saddle of lamb.
- Clean the saddle of lamb, peel off the silver skins with a sharp knife.
- Season the saddle of lamb with salt and pepper and fry in a hot pan with oil, garlic and thyme.
- After frying, place the saddle of lamb in the oven and let it infuse pink.
- The saddle of lamb is pink when red meat pearls form on the meat and the fleshy part yields slightly.
- Arrange the side dishes on hot plates. Cut the saddle of lamb open and add to the mixture. Add the sauce to the dish.
3. Recipe Saddle of Lamb
Below is the recipe for cooking yourself. I wish you much success and look forward to your questions and comments!
- 1 pc clove of garlic
- 1/2 tsp. brown sugar
- 0,2 l veal stock
- 50 ml Port wine optional
- 1 tsp thyme
- 30 g Butter
- 5 pinch salt
- 3 pinch pepper black
- 200 g green beans
- 50 g bacon diced
- 4 pc cooked potato
- 2 pc small onion
- 25 g ice cold butter
- 4 pinch salt
- 3 pinch pepper black
- 300 g saddle of lamb triggered
- 5 pinch salt
- 3 pinch black pepper
- 1 tbs sun flower oil
- 1 pc clove of garlic
- 1 twig fresh thyme
- Preheat the oven to 220°C.
- Put the garlic clove on a meat fork and place in a small pot. Add the sugar. Heat the pot and caramelise the sugar, stirring with the garlic. After a few minutes, push the pot aside and let it cool slightly. Add the veal stock and port wine and bring to the boil. Reduce the sauce by half, then season with thyme, butter, salt and pepper and mix. Keep the sauce warm next to the stove.
- Clean the beans and blanch in boiling salted water. Then cool the beans with cold water and place them on a sieve.
- Fry the bacon in the pan until crispy, add the potatoes in slices and fry until crispy. Cut the onions into cubes or strips and add. Roast the onions briefly, then season with salt and pepper and fold in the beans.
- Clean the saddle of lamb, season with salt and pepper and fry in a pan with oil. Add garlic and thyme. Place the meat in an ovenproof dish or in a pan in the oven. Leave the lamb saddle in the preheated oven for 10-15 minutes until pink.
- Prepare hot plates for serving. Serve potatoes and beans. Slice the meat and add to it. Add the sauce to the dish and serve quickly. Enjoy your meal!
4. Calories Saddle of Lamb with Beans and Potatoes
- All Recipes by German Chef Thomas Sixt
- Classics of Good Cuisine Recipes
- Lamb Recipes
- Meat Classics Recipes
- Meat Recipes
OTHER LANGUAGES: German