Recipe: Lamb saddle with mince, black pudding and apple

Looking for a simple yet authentic lamb dish to serve the family this Easter?

Lamb is always a traditional favourite at this time of year, but do ever feel you would like to cook this delicious meat in a slightly new way.

The team from Fodder, based at the Great Yorkshire Showground at Harrogate, has come up with a wholesome and delicious option.

See also: Recipe: Lamb keema 

Serves 6-8

Ingredients

For the saddle of lamb

• 1 whole saddle of lamb (ask your butcher to remove the outer skin and debone for ease)
• 250g mince lamb
• 250g black pudding
• 150g bramley apples peeled, cored and diced
• 2tbsp rapeseed oil
• 25g butter, unsalted

Seasoning

• 1 garlic clove
• Half an onion
• 1tsp cumin
• 1tsp nigella seed
• 1tsp coriander
• 1tbsp fresh mint leaves
• Salt and pepper

For the dauphinoise potatoes 

• 500ml double cream
• 500ml milk
• 3 garlic cloves
• 8 large potatoes
• 100g Gruyère cheese

For the chantenay carrots

• 500g chantenay carrots, scrubbed and trimmed
• 1tbsp olive oil
• 75ml maple syrup or clear honey
• 1tbsp butter

Method 

To make the saddle

1. Remove the outer skin from the lamb. Following this, use a sharp knife and remove the whole saddle off the bone making sure there are no holes in the middle of the saddle.
2. Over a medium heat, fry the black pudding and mince lamb in rapeseed oil for a few minutes. In a separate bowl, combine the seasoning together and add to the pan. Fry for a few minutes longer.
3. In a separate pan, add the diced apple and 2-3tbsp of water and simmer until the apples are soft.
4. Lay out the saddle and place the black pudding and minced lamb down the centre, making sure it reaches the bottom.
5. Place the cooked apples over the top and close the two sides of the lamb. Using butcher twine, gently tie the lamb at intervals making sure the filling is enclosed and the string is tight. This can be kept in the fridge for up to 48 hours.
   Preheat the oven to 190C/gas mark 5.
6. In a large heavy-based frying pan, add the rapeseed oil and, once hot, add a 25g of butter and allow to foam. Season the saddle of lamb and add to the pan, turning to seal and making sure it browns all over.
7. Transfer to the oven and cook for about 25-30 minutes. Remove and rest in a warm place for an additional 10 minutes, then slice into rounds and serve.

To make the dauphinoise potatoes

1. Heat oven to 190C/170C fan/gas mark 5. Pour the cream, milk and garlic into a large saucepan and bring to a simmer.
2. Finely slice the potatoes, add them to the cream and simmer for a further three minutes until just cooked. Gently stir to separate the potatoes and stop them sinking and catching on the bottom of the pan.
3. Remove the potatoes with a slotted spoon and place in a wide shallow ovenproof dish so they are about 5cm in depth.
4. Remove the garlic from the sauce and pour over the infused cream – just enough to seep through the layers and leave a little moisture on the surface.
5. Scatter over the cheese then bake for 30 mins until the potatoes are soft and browned – increase the heat for five minutes if not brown enough.

To make the chantenay carrots

1. Preheat the oven to gas 6, 200C, fan 180C. Place the carrots in a single layer in a baking dish. Drizzle over the oil, maple syrup (or honey if preferred) and 75ml of water. Dot the butter over the top. Season, cover with foil and bake in the oven for 20 minutes.
2. Remove the foil and shake the baking dish. Roast for a further 20 minutes without the foil until most of the liquid has evaporated.