Saddle of lamb in a herb and mustard crust.
Caramelized, its melting flesh and crispy skin: the lamb has everything to seduce us. Here is our recipe to make this Easter Sunday a guaranteed feast.
Ingredients :- 6 pieces of lamb saddles of 250g
- 50ml of Maille olive oil
- 1 teaspoon of thyme
- 1 teaspoon of rosemary
- 1 teaspoon of orignan
- 1 teaspoon chopped parsley
- 1 small clove of garlic
- 80g of breadcrumbs
- 1 jar of Dijon Maille mustard
For the pumpkin puree
- ½ butternut squash
- 50g of butter
- Salt and pepper
- For vegetables
- 2 parsnips
- 24 baby carrots
- 1 head of crushed garlic
- 1 sprig of fresh thyme
- Honey for topping
- Duck fat
- Butter
- Salt and pepper
For the sauce
- 20g of shallots
- 20g of butter
- 50ml dry white wine
- 200ml brown chicken stock
- 1 bay leaf
- Salt and pepper
Preparation of the squashPreheat the oven to Th.3 (160°C). Peel and seed the butternut squash. Roughly chop the squash into 2cm cubes. Place in a baking dish with the butter, salt and pepper and cover with aluminum foil.
Cooking the squashPlace in the oven and cook until the cubes are tender, for about 30-40 minutes. Remove from the oven, drain, pour the remaining liquid into the baking sheet and set aside. Put the squash in the blender until you obtain a smooth liquid, and add a little of the reserved liquid to obtain a thick puree texture. Adjust the seasoning if necessary and keep warm.
Preparing to cook the parsnipsIncrease the oven temperature to Th.4 (180°C). Pour about two large tablespoons of duck fat on a baking sheet and put in the oven for 10-15 minutes or until it reaches a very high temperature.
Preparing the parsnipsCut the parsnips in half lengthwise, repeat the operation by cutting them into quarters and then remove the central part. Remove the pan from the oven and add the parsnips, garlic and thyme and stir everything so that all the elements are evenly coated with fat.
Cooking the parsnipsCoat the parsnips with honey, put them in the oven and cook until they are tender and golden, about 25-30 minutes. Remove from the oven and set aside.
Cooking carrotsBoil the carrots in salted water for 3 minutes, then drain and set aside. Heat a large knob of butter in a saucepan over medium heat. Add the carrots, stir to coat them in the butter and brown them lightly. Remove from heat, salt and keep warm.
Lamb preparation and cookingPreheat the oven to Th.8 (230°C).
Blend the herbs with the garlic and set aside.
Pour the Maille olive oil onto a baking sheet at high heat. Season the lamb and sear all sides to brown lightly. Put in the oven and cook for 4-5 minutes.
Cooking the lamb in a crustRemove the lamb from the oven and pour the juices from the baking sheet over it. Brush the Maille Dijon mustard on the side with the most meat (the fat-free side) and coat generously with the herb mixture. Return the meat to the oven and cook for 4-5 minutes for medium doneness.
Sauce preparationTo make the sauce, skim the fat from the pan that was used to cook the lamb and sweat the shallots until tender and lightly browned. Deglaze the plate with the wine. Add the bay leaf, completely reduce the wine until it has almost evaporated, then add the chicken stock.
Finishing and dressingReduce by two-thirds, then whisk in the butter, adjusting the seasoning. Heat the lamb in the oven for 1 minute before slicing it into even-sized slices and serve with the baked tuber vegetables and gravy.
