Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter, a recipe from the Worldwide Gourmet

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Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter Recipe

Recipe

Total time: 30 to 60 minutes

Prep. time: 5 minutes
Preheat the oven to 200°C / 400°F
Cooking time: 35 minutes

Difficulty: Easy

Chef's Note

Ask your butcher to trim and tie the saddle of lamb so that it's ready to cook.

- Thierry Breton, Restaurant Chez Michel, Paris

Ingredients

For 4 servings

- 1.3 kg / 2 lb. 14 oz. saddle of Lamb

- 150 g (5 oz.) half-salted butter

- 100 ml / 6 Tbsp. Muscadet or other dry white wine

- Thyme, bay leaf

- Salt and pepper

Method

Brush the saddle of lamb with butter; season with salt, pepper, thyme and bay leaf.
Roast in a 200° C (400° F) oven for 35 minutes.
Remove from the oven, cover loosely with foil and let rest for 10 minutes.
Meanwhile, peel and thinly slice the shallots lengthwise.
Sauté them in half-salted butter until nicely browned. Deglaze with white wine.
Place the slices of lamb on large plates, surrounded by the shallots. Garnish with a sprig of thyme.

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Collaboration: Canetti Conseil. Photo: Christian Adam. Stylist: Isabelle Dreyfus

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