Roast Saddle of Lamb is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of a saddle of lamb that's oven-roasted, seasoned and served with a thin gravy made from the pan juices. The full recipe is presented here and I hope you enjoy this classic British version of: Roast Saddle of Lamb.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
ROAST SADDLE OF LAMB.
754. INGREDIENTS.—Lamb; a little salt.
Mode.—This joint is now very much in vogue, and is generally considered a nice one for a small party. Have ready a clear brisk fire; put down the joint at a little distance, to prevent the fat from scorching, and keep it well basted all the time it is cooking. Serve with mint sauce and a fresh salad, and send to table with it, either peas, cauliflowers, or spinach.
Time.—A small saddle, 1-1/2 hour; a large one, 2 hours.
Average cost, 10d. to 1s. per lb.
Sufficient for 5 or 6 persons.
Seasonable from Easter to Michaelmas.
Note.—Loin and ribs of lamb are roasted in the same manner, and served with the same sauces as the above. A loin will take about 1-1/4 hour; ribs, from 1 to 1-1/4 hour.
Modern Redaction
Ingredients:
1 saddle of lamb
sea salt
Method:
Place the lamb saddle on a rack in a roasting tin then transfer to an oven pre-heated to 220°C and roast, uncovered for 30 minutes. At this point, reduce the oven temperature to 160°C and continue roasting for 30 minutes per kg (for medium-done lamb).
Season the joint with a little sea salt, remove from the pan and cover with foil then rest for 15 minutes. In the meantime, pour the excess fat from the roasting tin, add lightly-salted water to the pan, bring to a boil and strain into a sauce boat.
Arrange the saddle of lamb on a serving dish, pour over the gravy then serve accompanied mint sauce, a fresh salad and seasonal vegetables.
