Herb Crusted Saddle Of Lamb With Minted Peas

Herb Crusted Saddle Of Lamb With Minted Peas
Recipe by Dragon

It's September and my lazy summer is over. Sigh. Oh well, I don't really mind. I love the cooler weather and I'm looking forward to all the gorgeous fall colours. Fall is my favourite season. What's your favourite?

I thought I'd welcome the new month and season with this savoury lamb and pea dinner. My butcher, Rob Brady of Brady's Meat & Deli (best butcher in the world), introduced me to this new cut of meat called, saddle of lamb. The saddle is sometimes called the double loin or double rack. Click this link if you want to see how saddle of lamb it's created. I loved this tender lamb and I can't wait to try it again. Maybe I'll try it with a dried fruit stuffing...yum. I paired this lamb with some simple minted peas. Enjoy!

Serves: 4

1 boneless saddle of Lamb (about 2 lbs)
1 large garlic clove
2 tablespoons fresh thyme, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh tarragon, chopped
1/2 cup plain dry breadcrumbs
1 1/2 tablespoons Dijon mustard
2 1/2 tablespoons olive oil
1/3 cup freshly grated Parmesean cheese
1 tablespoon lemon juice
1 tablespoon lemon zest, finely grated
Salt and pepper to taste

Minted Peas
2 tablespoons butter
1 tablepoon mint, finely chopped
2 cups fresh shelled peas (or frozen, thaw first)
A squeeze of lemon

1. In a food processor, mince the garlic. Add the herbs and pulse until they are finely chopped. Add the bread crumbs, mustard and oil. Pulse to combine.

2. Stir in the parmesean cheese, lemon juice and lemon zest. This can be made up to 2 hours ahead of time. Just keep it covered and chilled until you need it.

3. Preheat oven to 375°F. Sprinkle the lamb with salt and pepper. Press breadcrumb mixture onto lamb, coating completely.

4. Roast the lamb on a baking sheet until the meat thermometer inserted into center of lamb registers 150°F for medium, about 30 minutes. Let lamb rest 10 minutes before carving.

4. For the peas, melt the butter in a medium pan. Add the peas and cook over medium heat for about 10 minutes. Add the mint during the last minute of cooking. Remove the peas from the heat and add a squirt of lemon. Serve immediately.


Rosa's Yummy Yums said...

That meat is cooked to perfection! I love lamb!



Pilar - Lechuza said...

We love lamb at home. This must be delicious.

Priya Suresh said...

Prefectly cooked lamb meat!

Denise said...

I am not a huge fan of lamb, but must admit this looks deliicious. those peas sound very refreshing.

Sam Hoffer / My Carolina Kitchen said...

We love lamb and yours with the peas looks fabulous. We like ours rare or, at the most, medium rare, but that's a matter of taste. I'll be sure to ask our butcher if he can get the saddle cut.

RecipeGirl said...

I loooooove lamb, so this looks absolutely fabulous to me!

The Food Librarian said...

This looks delicious! I love lamb and minted peas. What to hear something awful? My name is Mary and when I eat lamb...I say, "Mary had a little lamb."

Barbara Bakes said...

Now I'm jealous - you've got the best butcher in the world! I don't even have a butcher. :-( What a great looking meal!

Anonymous said...

Delicious! I first had this cut of lamb in Monaco and it was the best ever, I loved it! Wish I can get a saddle of lamb in my supermarket.

Soma said...

Love the herbs you have used. i do not eat lamb, but i think this would be so perfect with any meat or poultry.

♥ mesa para 4 said...

Olá Dragon, good to have you back :)love the new look...and the lamb great...abraço :*

Kerstin said...

Your lamb looks perfectly cooked - yum! Fall is my favorite season too!

diva said...

Dragon! the lamb looks gorgeous :) mmm mmmm. and that crust looks terrific.

Chef Jeena said...

Lovely recipe it looks delicious. :-)

Parita said...

Looks all bright and colorful!

Deeba PAB said...

Am glad to have you back & glad the lazy summer is over! A spatchcocked chciken later, I'm ready to 'saddle' a lamb!! I love a good lamb dish, & this looks just perfect!! xoxox

Nic said...

Hi Dragon, welcome back!
Great photo, nice dish for Autumn.

NKP said...

Perfect for autumn! A wonderful meal for guests and family. I wish I had a good butcher, you are very fortunate.

Amanda @ Mrs.W's Kitchen said...

It looks divine, girl! Wow, now I wish there were proper butchers around here!

Autumn tends to be my favorite season as well. Crisp, cool, freshly-pressed apple cider, leaves... what's not to love?

pigpigscorner said...

The meat looks perfectly cooked, great flavours!

Dragon's Kitchen - Copyright 2007-2010