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Ingredients
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Lamb Saddle
Morel & Date Pan Sauce
Finish & Garnish
Method
Lamb Saddle
- 1
Prepare and season
Bring the lamb saddle to room temperature for 30–45 minutes. Pat dry with paper towels. Season evenly with kosher salt and freshly ground black pepper on all sides.
- 2
Sear
Preheat oven to 180°C (350°F). Heat 2 tbs olive oil in a large heavy ovenproof skillet over medium-high heat until shimmering. Place lamb saddle fat-side down (or presentation side) and sear without moving for 3–4 minutes until deeply golden. Turn and sear the other sides 2–3 minutes to color all surfaces.
- 3
Finish in oven
Add the crushed garlic, thyme sprigs and chopped rosemary to the pan along with 2 tbs butter. Spoon the melting butter over the lamb for 1 minute, then transfer the skillet to the preheated oven. Roast for 12–18 minutes for medium-rare (internal temperature ~58°C/136°F), or longer if you prefer. Use a probe thermometer for accuracy.
- 4
Rest
Remove lamb from oven, transfer to a cutting board, and tent loosely with foil. Rest for 10–12 minutes to allow juices to redistribute. Reserve pan drippings for the sauce.
Morel & Date Pan Sauce
- 5
Rehydrate morels
Place dried morels in a small bowl and cover with 150 ml hot water. Gently press them down so they submerge. Rehydrate for 20–30 minutes until soft. Reserve the soaking liquid, strain through a fine sieve or coffee filter to remove grit, and set both mushrooms and liquid aside.
- 6
Sauté shallot and mushrooms
While the lamb rests, wipe the skillet used for the lamb, leaving any browned fond. Add 1 tbs olive oil and set over medium heat. Add the minced shallot and sauté 1–2 minutes until translucent. Add the rehydrated morels (roughly chop large pieces) and cook 2–3 minutes to warm and develop flavor.
- 7
Deglaze
Pour in 100 ml dry white wine or sherry to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by about half, 2–3 minutes.
- 8
Add dates and stock
Add the chopped Medjool dates and 200 ml veal or beef stock plus 2–3 tbs of the reserved morel soaking liquid (to taste). Bring to a gentle simmer and cook 4–6 minutes until the dates are softened and the sauce begins to reduce and thicken slightly.
- 9
Finish the sauce
Lower the heat. Whisk in cold cubed butter, a few cubes at a time, to emulsify and gloss the sauce. Stir in 1 tsp lemon juice and taste; season with up to 1 tsp salt as needed. If the sauce is too thick, add a splash of reserved soaking liquid or stock to reach desired consistency.
Finish & Plating
- 10
Slice and dress
Slice the rested lamb saddle into 1–1.5 cm thick chops or medallions. Spoon warm morel-and-date sauce over or alongside the slices, leaving some sauce pooled for presentation.
- 11
Garnish and serve
Arrange the lamb on warm plates. Scatter microgreens or baby herbs around the meat as an 'impression' garnish. Finish with a drizzle of extra virgin olive oil and a light sprinkle of flaky sea salt. Serve immediately.