Saddle of lamb cooked on hay with boulangère potatoes

Saddle of lamb cooked on hay with boulangère potatoes

By
From
Kitchin Suppers
Serves
4
Photographer
Laura Edwards

Cooking lamb on a bed of hay is a traditional technique revived from old classic cookbooks, which has become a bit of a craze amongst modern chefs. Before the age of the modern oven, smoking meat or fish in this way was one of the easiest ways to get flavours into produce. I love this technique because it epitomises my philosophy of ‘from nature to plate’. There is nothing more satisfying than allowing prime produce to be infused by nature itself.

Ingredients

Quantity Ingredient
1 short saddle lamb, about 1.5kg
sea salt
freshly ground black pepper
olive oil, for cooking
1/2 bag hay, (clean eating hay from the pet shop, not bedding hay)

To serve

Quantity Ingredient
Boulangère potatoes

Method

  1. Heat the oven to 200°C. Lightly score the fat covering the lamb and rub with salt and pepper. Heat a splash of olive oil in a cast-iron casserole dish (with a lid) over a medium heat. Add the saddle of lamb and brown well all over for 6–8 minutes. Remove the lamb from the casserole dish and set aside.
  2. Add the hay to the dish with a little more oil and heat until the hay just starts to smoke. Place the browned saddle of lamb on top of the hay and put the lid on. Cook in the oven for 20–25 minutes until the lamb is pink, or until cooked to your liking.
  3. Lift the lamb from the hay onto a warm platter and leave to rest in a warm place for 5–10 minutes.
  4. Carve the lamb and serve with the boulangère potatoes and French beans or another green vegetable.

Note

  • When buying saddle of lamb, make sure it has an even covering of fat as this gives the meat flavour. Scoring the lamb lightly, using the tip of a sharp knife, and rubbing salt and pepper into the fat, helps to give the lamb a lovely crust.
Tags:
The Kitchin Restaurant
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