A truly magnificent dish to serve on special occasions, Saddle of Lamb with Rosemary may be served with steamed new potatoes, tender green beans and Rosemary Jelly.
1 X 6 lb. saddle of lamb
1 teaspoon salt
1 teaspoon black pepper
2 garlic cloves, cut INTO 8 slices
8 rosemary sprigs
1 tablespoon flour, mixed to a paste with
2 tablespoons beef stock
5 fl. oz. beef stock
2 fl. oz. red wine vinegar
2 fl. oz. olive oil
1 tablespoon tomato puree
1-inch piece fresh root ginger, peeled and finely grated
Rub the meat all over with the salt and pepper and set aside.
To prepare the marinade, in a large, shallow dish, combine all of the marinade ingredients and mix well. Place the meat in the marinade and set aside at room temperature for 3 hours, basting frequently.
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
Remove the lamb from the marinade and discard the marinade. Place the meat on a wooden board. With a sharp knife, make 8 deep incisions in the meat. Place 1 garlic slice and 1 rosemary sprig in each incision. Place the saddle on a rack in a deep roasting tin and place the tin in the centre of the oven. Roast for 1 hour. Reduce the oven temperature to cool 300°F (Gas Mark 2, 150°C) and continue cooking for a further 1 to 1 ½ hours or until the meat is tender and the juices run out faintly rosy when the meat is pierced with the point of a sharp knife.
Remove the tin from the oven and place the meat on a carving board. With a sharp knife, carve the meat into thick slices.
Place the slices on a serving plate and keep warm.
Remove the rack from the roasting tin and, with a metal spoon, skim off and discard the fat from the surface of the cooking juices.
Strain the juices into a small saucepan and stir in the flour mixture and stock. Set the pan over moderate heat and cook the mixture, stirring constantly, for 3 minutes or until the sauce is smooth.
Remove the pan from the heat and pour the sauce into a warmed sauceboat. Serve immediately, with the meat.