Roast saddle of lamb with baked Savoy cabbage

Preparation time
30 mins to 1 hour

Cooking time
over 2 hours

Serves 2

By Matt Tebbutt
From Saturday Kitchen


For the baked Savoy cabbage

  • 1 Savoy cabbage, dark green leaves separated and kept whole, stalks removed and the rest thinly sliced
  • dash oil
  • 2 shallots, finely chopped
  • 1 garlic clove, finely chopped
  • 100g/3½oz chestnut mushrooms, finely chopped
  • 100g/3½oz shelled chestnuts, finely chopped
  • 200g/7oz minced lamb
  • 200g/7oz minced pork
  • 150ml/5fl oz chicken stock
  • 50g/1¾oz unsalted butter
  • salt and freshly ground black pepper

For the roast saddle of lamb

  • ½ boned saddle of lamb (about 600g/1lb 5oz)
  • 2 anchovy fillets, finely chopped
  • 100g/3½oz butter, softened
  • few thyme leaves
  • dash oil
  • salt and freshly ground black pepper

For the mint sauce

  • 1 bunch fresh mint, leaves picked
  • 4 tbsp red wine vinegar
  • 1½ tsp caster sugar
  • pinch salt

To serve

  • whole roasted heritage carrots
  • roasted small parsnips
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