Lamb

Stuffed lamb saddle with tzatziki

Name: Stuffed lamb saddle with tzatziki
Prep time: 45 min
Cook time: 300 min
Total time: 345 min
Yield: 8
Ingredients: 1.5kg boneless lamb saddle (ask your butcher or substitute a boneless butterflied lamb leg); 2 onions, cut into eighths; Juice of 2 lemons; 1 cup (250ml) chicken stock; 1/3 cup (80ml) extra virgin olive oil; Mint, witlof (Belgian endive) & radicchio leaves, to serve; 75g unsalted butter; 1/2 onion, finely chopped; 2 garlic cloves, finely chopped; 2 cups (100g) panko breadcrumbs; 1/3 cup (55g) raisins; 1/3 cup (50g) pine nuts; 1 rosemary sprig, leaves finely chopped; 1/4 bunch sage, leaves finely chopped; Finely grated zest of 1 lemon; 500g thick Greek-style yoghurt; 2 Lebanese cucumbers, coarsely grated; 1/4 tsp crushed garlic; 1/4 bunch mint, leaves chopped; 1/4 bunch dill, fronds chopped; 1/2 tsp olive oil, plus extra to drizzle; Juice of 1/2 a lemon

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by delicious. team

delicious. team

Apr 01, 2017

The Aussie favourite, roast lamb, gets a distinctly Greek twist. Perfect for when your nearest and dearest are coming for dinner. Recipe by chef Jonathan Barthelmess.

1.5kg boneless lamb saddle (ask your butcher or substitute a boneless butterflied lamb leg)
2 onions, cut into eighths
Juice of 2 lemons
1 cup (250ml) chicken stock
1/3 cup (80ml) extra virgin olive oil
Mint, witlof (Belgian endive) & radicchio leaves, to serve

Pine nut and raisin stuffing

75g unsalted butter
1/2 onion, finely chopped
2 garlic cloves, finely chopped
2 cups (100g) panko breadcrumbs
1/3 cup (55g) raisins
1/3 cup (50g) pine nuts
1 rosemary sprig, leaves finely chopped
1/4 bunch sage, leaves finely chopped
Finely grated zest of 1 lemon

Tzatziki

500g thick Greek-style yoghurt
2 Lebanese cucumbers, coarsely grated
1/4 tsp crushed garlic
1/4 bunch mint, leaves chopped
1/4 bunch dill, fronds chopped
1/2 tsp olive oil, plus extra to drizzle
Juice of 1/2 a lemon

Method

1.

For tzatziki, combine yoghurt and 1/2 tsp salt in a bowl. Transfer to a colander lined with muslin or a clean Chux cloth set over a bowl. Fold over cloth to cover and place a plate on top to weigh down. Chill for 24 hours for the liquid to drain.
2.

The next day, place cucumber in a colander set over a bowl and sprinkle with salt. Set aside for 30 minutes to draw out liquid, then squeeze out excess. Combine with labneh, garlic, herbs, oil and lemon juice to taste. Season. Chill until needed.
3.

For stuffing, melt butter in a frypan over medium heat. Add onion and garlic, and cook, stirring frequently, for 3-4 minutes or until softened. Transfer to a bowl and combine with remaining ingredients. Season and set aside.
4.

Preheat oven to 140°C. Place lamb saddle on a clean work surface. Place the stuffing in the centre of the saddle, then roll tightly, securing with kitchen string.
5.

Place the onion in a roasting pan, then place lamb on top. Pour over the lemon juice, stock and olive oil. Cover with baking paper and secure tightly with foil so that no air can escape. Roast for 4 hours, then remove foil and paper, and increase oven to 220°C. Roast for a further 1 hour or until the skin is crisp and golden.
6.

Strain the fat, reserving cooking liquid to spoon over.
7.

Rest for 30 minutes, then serve with salad leaves and tzatziki drizzled with extra oil.