Saddle of Lamb Recipe
Thomas Sixt is a chef, food photographer and cookbook author.
Here he shares recipes, answers cooking questions and helps with cooking.
In this article I show you my Saddle of Lamb Recipe.
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!
Table of Contents
1. Recipe Saddle of Lamb
Below is the recipe for cooking yourself.
I wish you much success and look forward to your questions and comments!
Saddle of Lamb with Beans and Potatoes
Cooked, photographed and written down by chef Thomas Sixt.
Simple instructions for preparing back of lamb in variants short roasted.
Saddle of Lamb Sauce
|1||pc||clove of garlic|
|50||ml||port wine (optional)|
Side Dishes for Saddle of Lamb
|25||g||ice cold butter|
Saddle of Lamb and Roast Saddle of Lamb
|300||g||saddle of lamb triggered|
|1||tbs||sun flower oil|
|1||pc||clove of garlic|
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.
Cut the boiled potatoes into slices and fry them in the pan until crispy on both sides.
Season the potatoes with salt, pepper and thyme.
Fry the bacon in the pan until crispy.
Cut the onions into cubes or strips and add.
Fry the onions briefly, then season with salt and pepper and fold in the beans.
You can now decide to serve the beans and potatoes separately, or you can prepare a potato-bacon-bean-gröstl.
Prepare saddle of lamb
Preheat the oven to 220°C.
Unwrap the saddle of lamb, rinse under cold running water and dry.
Variant lamb chops
Opt for quick preparation of lamb chops or rack of lamb roasted whole.
Cut chops along the bone each.
Roast lamb chops
Heat a frying pan, pour a little oil.
Season the lamb chops with salt and pepper.
Brown the chops, after turning add garlic and thyme and let aroma form.
Variation saddle of lamb
To prepare saddle of lamb whole, trim the meat, season with salt and pepper and brown in a pan with oil.
Add the garlic and thyme.
Put the meat in an ovenproof dish or place it in the pan in the oven.
Leave the saddle of lamb in the preheated oven for 10-15 minutes until pink.
Prepare hot plates for serving.
Reheat the potatoes and beans and arrange.
Slice and dress the meat or add the chops.
Add the sauce to the dish and serve quickly. Enjoy your meal!
2. Calories and Nutritional Values
3. Shopping List for Saddle of Lamb
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
- green beans fresh or frozen
- bacon in cubes
- olive oil
- salt, black pepper
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!Tip from Chef Thomas Sixt
4. Preparation Tips for Saddle of Lamb
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.
5. More Ideas
Comments, Cooking Questions and Answers
Below you can write to me directly.
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