Restaurants›The Guild›Roasted Lambtastic Farms Lamb Saddle Recipe

Roasted Lambtastic Farms Lamb Saddle Recipe

Inspired by The Guild
Time1h 30m
Serves4

roasted celeriac purée, baby button mushrooms, pickled black trompettes, crispy dandelion, burnt rosemary jus

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Main Ingredients

Method

Cooking Instructions

1

Prepare the Celeriac Purée

Peel and chop the celeriac into small cubes. In a pot, cover celeriac with water and bring to a boil. Cook until soft, about 20 minutes. Drain and return to the pot.

2

Blend the Purée

Add butter, salt, and a splash of vegetable stock to the celeriac. Blend until smooth. Adjust consistency with more stock if necessary. Set aside.

3

Prepare the Lamb Saddle

Preheat the oven to 200°C (400°F). Season the lamb saddle with salt and black pepper. Heat olive oil in a skillet over high heat and sear the lamb on all sides until browned, about 3-4 minutes per side.

4

Roast the Lamb

Transfer the lamb to the oven and roast for 15-20 minutes for medium-rare, or until desired doneness. Let rest for 10 minutes before slicing.

5

Sauté the Baby Button Mushrooms

In the same skillet used for the lamb, add a bit more olive oil if needed and sauté the baby button mushrooms until golden brown, about 5 minutes. Add minced garlic and cook for another minute.

6

Prepare the Burnt Rosemary Jus

In a small saucepan, combine rosemary, vegetable stock, and balsamic vinegar. Simmer over low heat for 10 minutes, then strain to remove solids.

7

Prepare the Dandelion Greens

Quickly blanch the dandelion greens in boiling salted water for 30 seconds, then plunge into ice water. Drain and set aside.

8

Plate the Dish

On a plate, spread a generous amount of celeriac purée, top with sliced lamb saddle, sautéed mushrooms, and pickled black trompette mushrooms. Garnish with crispy dandelion greens and drizzle with burnt rosemary jus.