Saddle of Lamb Wrapped in Bread with Olives                                         Main Course


Serves 4



100 g                        chicken meat

80 g                          cream

2 tbsp                      dried Spanish olives

salt and freshly ground pepper

Saddle of Lamb:

500 g                        quare loaf (sandwich bread)

4                                Saddle of Lamb, 80 g each

1 tbsp                       oil for frying


350 ml                     lamb stock (see basic recipes)

1                               unpeeled clove garlic

16                             small shallots

1                               sprig thyme

20 g                          butter

1 bundle                  wild green asparagus

200 ml                     poultry stock (see basic recipes)

80 g                          butter

horn of plenty mushrooms





For the stuffing, salt the thorouughly cooled chicken meat, add cream and finely mince in food processor. Finely dice olives and add to stuffing. cool in refrigerator. The stuffing should have a creamy texture. Add salt and pepper to taste.

For the saddle of lamb, cut sandwich loaf into thin slices and spread with a thin layer of stuffing. Season saddle of lamb with salt and pepper and wrap in bread. Sauté wrapped lamb in oil until golden brown and cook in oven for 10 minutes at 180°C. Remove from oven and let stand for 2 minutes.

For the sauce, add unpeeled clove of garlic, shallots and sprig of thyme to lamb stock and reduce to half the original volume. Strain and bind with butter. Add salt and pepper to taste. Keep shallots to use as a garnish.

To finish:

Pour a long thin layer of sauce on the plate, cut saddle of lamb into 2 nice pieces and arrange on sauce

As a side dish we recommend green asparagus steamed in poultry stock with butter and salt. Garnish with chopped horn of plenty mushrooms