Grilled saddle of lamb recipes. Saddle of lamb: recipes from the Mediterranean

The dorsal part of the animal is called the lamb's saddle. Cooking a dish from this ingredient is a pleasure. Today there are a great many various recipes, with the help of which it is easy and in the shortest possible time to prepare very tasty and hearty lunch. By the way, it is recommended to cook this product not only on the stove in a cauldron, but also in the oven. It is in the oven that marinated meat becomes juicy, crispy and as soft as possible.

Saddle of lamb baked in the oven classic recipe

It is best to prepare this dish in the cold season, because it turns out to be very high in calories and satisfying. And therefore, if you decide to prepare this delicious dish for a regular or holiday dining table, then you need to stock up on a wide variety of spices. They are necessary in order to overcome the specific aroma and taste of lamb meat.

Ingredients needed to prepare this dish

Lamb one kilogram (1);
Fresh rosemary three sprigs (3);
Three medium-sized cloves of garlic;
Canned anchovies two pieces (2);
Olive oil fifty ml (50);
White wine vinegar ninety ml (90);
Salt, black peppercorns at your discretion;
One small fresh ginger root;
Red dry wine one hundred ml (100);
Rendered lamb fat two hundred ml (200).

Description of the dish

Lamb saddle – unique Italian meat culinary masterpiece, soaked in aromatic spices and herbs. Although this dish requires attentiveness and painstakingness, as a result it gives your guests and you a delicious unforgettable taste, a spicy, rather pungent aftertaste and tenderness in every bite.

The process of preparing this delicious dish

Lamb saddle is meat with a bone from the lower back of the animal, namely the kidney part of the back and the lower part of the loin. In fact, if this meat is cooked correctly, it is very tasty and can take the most honorable place on the holiday table.

First you need to rinse a piece of meat under cold running water and place it on a cutting board. Using a sharp knife, remove film and fat from the meat. Then rinse well again and wipe dry with a cardboard kitchen towel.

Next, it is very important to properly tie the rib bones with twine so that during the baking process in the oven the lamb saddle simply does not fall apart. To do this, thread the needle, using these available means, pierce the meat between the ribs from the first edge, then fasten the thread and make a loop around the first rib. Next, tie a piece of meat with thread, twisting loops near each rib through each circle. At the very end, tie a thread around the very last rib and cut it off the needle using scissors.

Canned anchovies can give our an extraordinary dish exquisite taste and aroma. But first they need to be processed so that they give as much flavor and juice as possible to the lamb.

To do this, place the fish on a cutting board and chop it into small pieces with a knife. And transfer the chopped anchovy to another bowl.

Rinse rosemary under running water cold water, wipe dry. Rosemary gives the dish an unusual aroma. But it’s worth knowing: if you haven’t used this spice before, it will take a long time to add just one sprig and feel the smell. Rosemary has a slightly pungent taste and camphorous smell. And if you like this smell, then you can add all the remaining spice without hesitation.

Set aside some of the fresh spice, finely chop two sprigs and place on an empty plate. Grind the peppercorns in a mortar until they become crumbs; they will add spiciness and aroma to our dish.

Pour some into a deep saucepan olive oil and add melted lamb fat. Add half the chopped anchovies and a few sprigs of rosemary to the resulting mixture. Place the saucepan on the fire and stir-fry the ingredients. Then add freshly ground pepper and salt, pour red wine into the saucepan and mix everything thoroughly. Next, place the lamb in this mixture and pour the spicy mixture over it several times. Place the saucepan in the oven and bake at a temperature of two hundred degrees for forty-five minutes.

Don’t forget that you need to periodically take out the stewpan with the lamb saddle and water it with the mixture in which it is baked. Thanks to this, the resulting meat will be tender and juicy.

While the meat is baking, peel the garlic, chop it finely and put it in a bowl. Then peel the ginger and grate it using a large grater. Place it in a bowl with the garlic. Also add finely chopped anchovies and rosemary and stir everything until homogeneous mass. Next, pour wine vinegar into the resulting mixture and mix everything thoroughly again.

After our saddle of lamb is baked, remove it from the oven and transfer it to a dish for serving. Remove the string and generously baste the roasted meat with the spicy mixture from the skillet and the aromatic dressing. The entire dish is ready, it can be served and offered to guests as a side dish, baked or fried potatoes, and also various cereals and pasta.

If after forty-five minutes the meat in the oven is tough, you can easily check this by carefully piercing it with a fork or the tip of a knife. Then extend the baking time and periodically pour the mixture over the meat. You can also check the readiness of the meat by its color; it should not be bright red when cut, and red liquid should not leak from the cut.

In addition to rosemary, you can add a variety of spices and seasonings to the dish, depending on your taste.

In order to quickly prepare the dressing for the lamb saddle, you can use a blender. To do this, place all the ingredients in the bowl of the device and mix at medium speed for thirty seconds until smooth.

Classic saddle of lamb in the oven

For cooking of this dish must be purchased:

Breadcrumbs fifty grams (50);
Salt;
Ground allspice;
Dried thyme beans five grams;
Refined olive oil forty mg (40);
Fresh butter fifty grams (50);
Mayonnaise fat content average one hundred grams;
Peeled salted pistachios one hundred and fifty grams (150).

The process of preparing this dish

In order to prepare a delicious saddle of lamb, first of all you should process all the products. We take the meat, rinse it well, cut off all unnecessary elements, and dry it with paper towels. Finely chop the peeled salted pistachios and place them with breadcrumbs, and thyme seeds into a bowl. Place in a separate bowl butter, melt it over low heat, cool and pour into a bowl with nuts, mix everything thoroughly and add olive oil refined oil, and mix well again.

Cooking meat

After the meat has been soaked in spices and marinated, move it to a baking sheet lined with thick cooking foil and wrap the meat tightly in this foil. Bake the meat in a preheated oven at a temperature of two hundred and ten degrees for eighty minutes. Meat can be considered fully prepared if the knife, when pierced, freely enters the meat and clear juice runs out of the cut. Ready dish Serve with a side dish of baked potatoes.

Lamb saddle baked in mustard sauce in the oven

In order to prepare this gourmet dish products needed are:

Freshly squeezed juice of one lemon;
Fat saddle of lamb three kilograms (3);
Mustard three tablespoons;
Sea salt;
Thick fat sour cream fifty ml (50);
A large bunch of parsley;
Large garlic, two cloves;
Chopped almonds fifty grams;
Dried basil one pinch;
Ground coriander ten grams;
Pepper.

Preparing a saddle of lamb for baking

in order to prepare this dish, take a fatty piece of meat, wash it well, and dry it with paper napkins. Sprinkle with lemon juice and refrigerate for one hour. At this time we are preparing the marinade. To do this, mix sour cream, mustard, sea salt, crushed garlic cloves, herbs, ground coriander, chopped almonds and dried basil. Mix all the ingredients thoroughly, coat a piece of lamb with this mixture, on which we make many cuts in advance.

The process of baking meat in the oven

After the meat is marinated, wrap it in thick foil and bake in the oven for an hour and a half. After the dish is cooked, carefully remove it from the foil, cut it into equal portion pieces, and serve with any favorite side dish.

Stuffed saddle of lamb baked in the oven

A stuffed saddle of lamb will be a great addition to the holiday table.

To prepare such a delicious dish you will need the following products:

Fat saddle of lamb from two kilograms;
Two pieces of lamb kidneys:
Small fresh champignons;
Butter;
Refined vegetable oil twenty ml;
Fine salt, iodized;
Allspice, ground to your liking;
White bread one medium piece;
Cognac thirty ml;
Big chicken egg;
Thyme two sprigs;
Fresh herbs - dill, parsley.

Processing ingredients and preparing filling

In order to prepare a delicious stuffed saddle of lamb, take a two or three kilogram fatty piece of meat, rinse it with cold water and dry it with paper towels. Then we prepare the aromatic filling. To do this, wash and clean the lamb kidneys and cut them into small pieces. We cut fresh champignons into thin slices and place them together with the kidneys in a heated frying pan in butter and vegetable oil. And fry for twenty minutes. After this time, remove the mixture from the heat and cool. Transfer to a deep bowl, add the beaten chicken egg along with the white wheat bread, which must be soaked in cognac in advance. We also add chopped thyme sprigs and chopped herbs to the filling.

Next, put our filling on a piece of meat and wrap it like a roll, securing with toothpicks. Wrap in thick foil and bake in the oven until done, about eighty minutes. Serve with your favorite side dish.

Saddle of lamb cooked in the microwave

Dorsal part of a ram;
Three cloves of garlic;
Juice of one lemon;
Thirty ml. water;
Fortified white wine;
Olive oil;
Pepper, salt, marjoram.

Cooking method

Season the pieces of lamb on both sides with pepper and salt, sprinkle with marjoram. Place the meat in a bowl that is suitable for a microwave oven.
Finely chop the garlic, make many cuts in the meat with a knife, stuff it into the saddle of the lamb, mix the remaining garlic with fine parsley and sprinkle the meat with this mixture.
Next, sprinkle the lamb with lemon juice, wine, and a generous portion of olive oil.
We put the saddle of lamb in the microwave oven, at a power of nine hundred watts for thirty minutes. And we cook the meat, turning it regularly.
Cut the finished meat into portioned pieces and serve with rice, potatoes, or salad, sprinkling the saddle of lamb with its own juice.

Lamb saddle is a universal cut. You can cook from it the most delicate medallions, you can bake the whole thing in the oven or on the grill, or you can barbecue it. Today we will tell you how to cook a saddle of lamb in several of the most popular ways.

is a cut consisting of a fragment of the spine, rib part, the most tender fillet and a dense layer of fat. From a culinary point of view, saddle of lamb is very interesting.

How to cook a saddle of lamb: The easiest way to cook a saddle of lamb is to bake it in foil, after chopping it into portions. The meat is washed, excess fat is trimmed off and placed on foil. Vegetables, garlic, dry spices and olive oil are also added there. Mint, oregano, thyme or oregano are suitable as spices. Don’t forget about salt and black pepper, but hot red pepper will add a fiery piquancy to the meat. It is recommended to marinate the meat in dry spices and leave for at least a couple of hours in a cool place.

The saddle of lamb is baked at 180 degrees for about an hour, then the foil is unrolled and baked for another 15 minutes until golden brown crust. Before serving, the meat should “rest” for 10-15 minutes.

Our advice: You can cook rice in the rendered fat and serve it as a side dish. Simply drain the fat into a saucepan and add 2 cups of rice, water and salt. Simmer until done under the lid.

If you have a fairly large saddle of lamb and you want to bake it whole, use some recommendations:

Make diamond-shaped cuts around the entire perimeter of the cut. This will “deliver” salt, pepper and other spices into the meat fibers and facilitate the penetration of heat, which will significantly reduce the cooking time;

As a marinade, you can make a paste of salt, pepper, fresh mint, basil and lemon juice with olive oil. All ingredients must be thoroughly mixed, or better yet, ground to a paste and rubbed over raw meat;

To understand that the dish is ready, it is better to use a special one. When the mark shows 60-65 degrees, the dish is ready. If you judge the doneness of meat by eye, make sure that the fat on the surface of the saddle does not begin to char. Once it is browned, you can remove the meat and check it by cutting it. If it is slightly pink inside and the juice is almost clear, you can take it out. The lamb saddle will rest in the foil for a few more minutes and during this time it will reach “condition”.

For your first acquaintance with lamb saddle, this recipe is more than enough. If you have time and desire, you can cook something more interesting.

Stuffed saddle of lamb – delicious restaurant dish French cuisine. First you will need to prepare the minced meat. And it is prepared from fried and crushed kidneys, naturally, lamb kidneys. Add finely chopped kidneys to the crushed kidneys. raw champignons, salt and pepper. fry in butter for about 4 minutes. Then it is supplemented with dry spices (thyme and parsley), an egg and breadcrumbs are added, and a little cognac is added for greater aroma. All ingredients are thoroughly mixed.

To prepare this dish, it is advisable to take a boneless saddle of lamb. It must be unwrapped, salted, peppered and the prepared minced meat laid out. Next, we form a roll, tie it with kitchen twine and put it in the oven for 1-1.5 hours, periodically pouring over the rendered fat. Grilled vegetables or potato gratin are suitable as a side dish.

Our advice:, which you cut off when cutting a lamb saddle, do not throw away. It can be cut small cubes and freeze in portions. This fat can be used to prepare pilaf, shish kebab and various oriental dishes in a cauldron.

Remember what Mrs. Hudson cooked for lunch? favorite dish Dr. Watsna - a saddle of lamb? Let's cook this dish too. So…

Lamb saddle – exquisite Italian meat dish, soaked in aromatic hot spices. Although such a dish requires painstaking care and attention, it gives you and your guests an unforgettable delicious taste, the tenderness of each piece and a piquantly spicy aftertaste.

Products:

1. Lamb meat - 1 kg.
2. Fresh rosemary - 2 - 3 sprigs
3. Medium-sized garlic 2 - 3 cloves
4. Canned anchovies - 1 - 2 pcs.
5. Olive oil - 50 ml.
6. White wine vinegar - 85 ml.
7. Salt - to taste
8. Black peppercorns - to taste
9. Medium-sized fresh ginger root - 1/4 part
10. Dry red wine - 100 ml.
11. Rendered lamb fat - 200 gr.

How to cook a saddle of lamb:

Lamb saddle is a delicacy of meat with bone from the lower back of the lamb, namely the lower part of the loin and the kidney part of the back. In fact, this is very tasty meat and, if cooked correctly, then the dish will take pride of place on your holiday table. But first, wash it well meat ingredient under running water and place on a cutting board. Using a sharp knife, remove fat and film from the meat. Rinse well again main component dishes under running water and then wipe it dry with kitchen paper towels.

Now it is very important to properly tie the rib bones with twine so that the lamb saddle does not fall apart during the baking process. To do this, we thread the thread through a needle and, using these available items, pierce the meat from one edge between the ribs, then fasten the thread by making a loop around the first rib. And then we tie a piece of lamb with thread, making loops through each circle near each rib.

We should get a “crown” like this. At the very end, we tie the thread around the last rib and cut it off the needle using scissors.

Canned anchovies will give our dish an unusual aroma and taste. But first we need to process them so that they give more juice and flavor to the lamb. To do this, place the fish on a cutting board and chop the ingredient with a knife. small pieces. Transfer the finely chopped anchovy to a free plate.

We rinse the rosemary under running water and wipe the ingredient dry with a paper towel. This spice will give our dish an extraordinary aroma.

Attention: but if you have not added this fresh spice to dishes before, then you should first add literally 1 sprig and feel the aroma. If you like this scent, then add all the remaining sprigs without a doubt, as rosemary is ideal for a dish like saddle of lamb. Rosemary itself has a coniferous, camphor-like aroma and a slightly pungent taste.

Set some of the fresh spice aside and finely chop 1-2 sprigs on a cutting board using a knife. Transfer the chopped ingredient to a free plate.

Place a few black peppercorns in a hand mortar and pound the ingredient with a pestle until it becomes crumbly. Thus, this spice will give our dish more aroma and spiciness.

Pour a small amount of olive oil into a saucepan or deep baking tray and add the melted lamb fat. In the same container add half of the finely chopped anchovies and a couple of rosemary sprigs. Place the pan on medium heat and, constantly stirring everything with a wooden spatula, fry the ingredients a little to later add spice to the dish. Then add salt and freshly ground black pepper to taste, pour red wine into the container and mix everything well again with a spatula. And only after that, put the lamb in the pan and pour the spicy mixture over it several times using a tablespoon. Place the container with the meat in the oven and bake it at a temperature 180°-200°C for 45 minutes.

Attention: be sure to take out the baking sheet with the saddle of lamb from time to time oven and water it using a spoon, the spicy mixture and the separated meat juice. This way the meat will be juicier and more tender.

Using a knife, peel the garlic and immediately after that lightly rinse the ingredient under running water. Place the garlic cloves on a cutting board and finely chop them into small pieces. Transfer the crushed component into a bowl.

To add flavor to the dish, be sure to add a little ginger root. To do this, peel the ingredient using a regular teaspoon and simply scrape the skin off the ingredient. Then rinse it under running water and lightly wipe the ginger with a paper towel.

And now, with the help coarse grater grate the root into fine chips. Place the chopped ingredient into a bowl with garlic.

So, add finely chopped rosemary and anchovies to the bowl with garlic and ginger and mix everything well with a tablespoon until smooth.

After this, pour wine vinegar into the dressing and mix everything well again with available equipment.

After the allotted time for cooking the lamb, remove the dish from the oven and transfer it to a serving dish. Using scissors, remove the thread and generously pour the baked saddle of lamb with the aromatic dressing and spicy mixture that remains in the pan. Immediately after this, the dish can be served, offering guests fried or baked potatoes, as well as any porridge or pasta.

Attention: if after 45 minutes of baking the meat is still a little tough, and this can be checked by carefully piercing the ingredient with the tip of a knife or fork, then extend the cooking time, not forgetting to pour the mixture and juice in the pan over the lamb from time to time. You can also determine the readiness of meat by its color. Inside, the main component should not be bright red and after cutting, scarlet liquid should not flow out of it.

In addition to rosemary, you can add other meat spices to your dish to suit your taste.

To prepare the lamb saddle dressing, you can use a blender. To do this, place all the ingredients of the dressing into the bowl of the device and mix until smooth at medium speed for 30 seconds - 1 minute.

"Home Recipes" We wish you bon appetit!

"Lamb Saddle"- this is the name of one of the traditional English dishes, so beloved by the actress and other residents of Foggy Albion. IN cookbook, published in London in 1861, states that "mutton is the meat most commonly used in the British family."

In the 17th century, at the very beginning of the British Industrial Revolution, forests were cut down for pasture, and wool began to be made from sheep's wool, which laid the foundation for British prosperity for all subsequent times. Millions of sheep, quite naturally, became the main source of food for the British.

Photo: SOPHIE GERRARD

Agatha Christie, describing a traditional English dinner in her autobiography, said: “First there was a choice of two soups - puree and broth, followed by hot halibut turbot or tongue. After this came sherbet, followed by “Saddle of Lamb”.

Despite the fact that in the 18th century the word “roast beef” appeared in the English culinary dictionary, which translates as “ fried beef", lamb remained the mainstay of the British meat diet until the end of the Second World War. The appearance of lamb on the English table and its disappearance are directly related to one factor - the price of sheep's wool. After the war, prices began to fall rapidly and raising sheep became unprofitable, after which the British for a long time switched to beef.

Recipe "Lamb Saddle"

Ingredients

1 saddle of boneless lamb, split in half
6 tablespoons olive oil
400 g spinach, washed
400 g arugula, washed
1 large onion
400 g champignons
1 bunch of basil, torn into pieces
2 tablespoons vegetable oil
2 garlic clove
1 sprig of rosemary

Preparation

Heat two tablespoons olive oil in a large skillet over medium heat. Once the oil is hot, add the spinach and arugula and sauté for 2-3 minutes. Then place the spinach and arugula in a colander and let them dry.

Add two more tablespoons of olive oil to the pan, add the chopped onion and cook until softened but not brown (this should take about 10 minutes). Place the onions in a colander with the herbs. Then add two more tablespoons of olive oil to the pan, increase the heat and add the mushrooms. Cook them until all the water has evaporated and the champignons acquire a golden hue. Place the mushrooms in a colander, add the basil leaves and wait until all excess moisture is released. Stir, season with salt and pepper and place in the refrigerator to cool.
Preheat oven to 200C.

Place the lamb saddle skin side down. Remove the skin from the fillets and set them aside. Trim excess fat from fillets and season with salt and pepper. Replace a small piece of fillet back on the loin. Spread the greens and mushroom mixture over the fillets and wrap the skin tightly around them. Tie with a rope at intervals of approximately 2 cm, tight enough so that it can hold its shape.

Heat a large baking dish in the oven, add vegetable oil and heat until lightly smoking. Place the rolled saddle of lamb in the pan and allow it to brown evenly on all sides. Chop the garlic and add it to the tray along with a sprig of rosemary. Cook for approx. 25 minutes, piercing during cooking 2-3 times. Remove the saddle of lamb and, leaving it in the tin, cover the top with foil and leave for 10-15 minutes. Cut the saddle of lamb into slices 2.5 cm. And serve with fried or boiled potatoes.

The saddle of a lamb is the dorsal part of the animal. Prepare a meat dish using of this product- a pleasure. After all, today there are many recipes with which you can easily and quickly make a satisfying and very delicious lunch. By the way, it is recommended to cook a saddle of lamb not only for gas stove in a saucepan, but also in the oven. It is there that marinated meat can become as soft, juicy and crispy as possible.

Baked saddle of lamb: recipes in the oven

In this article, we decided to present to your attention several ways to deliciously bake lamb on the bone. It is worth noting that such a hot dish is best made in the cold season, because it turns out to be very high in calories and satisfying. Thus, if you decide to prepare a saddle of lamb for a festive or regular dinner table, then you should definitely stock up on various spices. Fragrant spices necessary in order to make the specific taste of fat (mutton) more unnoticeable.

So, to prepare the presented dish you will need to purchase:

fine iodized salt - add to taste;
lamb saddle with fat - 2-3 kg;
ground - a few pinches;
dried thyme (beans) - dessert spoon;
refined olive oil - 2-4 large spoons;
peeled salted pistachios - 150 g;
breadcrumbs - ½ cup;
fresh butter - 50 g;
medium fat mayonnaise - 90 g.

Main product preparation process

Before preparing a saddle of lamb, you should pre-process all the ingredients. To do this, you need to take the meat, wash it well, cut off all unnecessary elements, and then dry it with paper napkins. Next, you need to chop the salted peeled pistachios with a knife, put them in a bowl along with breadcrumbs and thyme grains. After this, place the butter in a separate bowl, melt it over low heat, then cool and pour it into the bowl with the nuts along with refined olive fat.

Finally, the lamb saddle must be lubricated on all sides with fine iodized salt, ground and medium fat mayonnaise. After this, you need to place the previously mixed pistachio mass on top of the meat.

Heat treatment of the dish

After the meat ingredient is seasoned with spices, it should be carefully transferred to a baking sheet lined with thick cooking foil, which must be used to tightly cover the product. The saddle of lamb in the oven should be baked at 210 degrees for 70-80 minutes. The meat is considered fully cooked if the knife fits well into the dish and a white transparent broth comes out of the cut.

How to cook a saddle of lamb in mustard sauce in the oven?

To create such a dish, you need to prepare the following components:

freshly squeezed lemon juice - from half a medium fruit;
fat lamb saddle - 2-3 kg;
mustard - 3 large spoons;
sea salt - add to taste;
thick fatty sour cream - 3 large spoons;
fresh parsley - a small bunch;
large garlic - 2 cloves;
chopped almonds - 50 g;
ground coriander - dessert spoon;
dried basil - a pinch.

Preparing meat for baking

To cook a saddle of lamb (recipes in the oven are presented in this article) using mustard sauce, you should take a fatty piece of meat, wash it well, dry it with paper napkins, and then sprinkle with freshly squeezed lemon juice and place in refrigerator for 60 minutes. At this time, you can start preparing the marinade. To do this, you need to mix thick mustard, rich fresh sour cream, sea salt, chopped parsley, grated garlic cloves, chopped almonds, as well as ground coriander and a pinch of dried basil. All ingredients should be mixed well, and then coated with the resulting mass on the lamb, on which multiple cuts must be made in advance.

Baking process in the oven

After the meat is seasoned, it should be wrapped in thick foil, then placed on a baking sheet and baked in the oven for about an hour and a half. After the specified time has passed, the dish must be carefully removed from the foil, cut into portions (directly while hot), and then presented to the table along with any side dish.

Cooking delicious stuffed lamb (saddle) in the oven

Lamb saddle, the recipes for which are always simple, are very often made for festive table V stuffed. To create such original dish we will need:

lamb saddle - from 2 kg;
lamb kidneys - 2 pcs.;
fresh small champignons - 200 g;
butter - 20 g;
refined vegetable oil - 1 large spoon;
fine iodized salt - add to taste;
ground allspice - add at your personal discretion;
white bread - 1 small slice;
any cognac - a large spoon (for soaking bread);
large chicken egg - 1 pc.;
thyme - 2 sprigs;
fresh parsley - a small bunch.

Processing meat and preparing fillings

To prepare a stuffed lamb saddle, take a 2- or 3-kilogram piece of meat, wash it thoroughly, cut off all unnecessary elements and dry it with paper napkins. Next, you need to start creating the flavorful filling. To do this, clean and wash the lamb kidneys, and then cut them into thin slices. After this, you need to chop the fresh champignons very finely, place them in a heated saucepan along with the previously processed offal, as well as creamy and vegetable oil. In this composition, the ingredients should be fried for 20 minutes. After the specified time, the mixture of kidneys and mushrooms must be cooled in cold air, and then transferred to a deep bowl and added a beaten chicken egg along with white wheat bread, which is recommended to be soaked in cognac in advance. It is also advisable to add two chopped sprigs of thyme and chopped parsley to the filling.

The process of forming and baking a dish

After aromatic filling is ready, you should take a saddle of lamb, season it with iodized fine salt And allspice, and then stuff with mushroom mass and place on a greased baking sheet. With this composition, the dish must be placed in an oven, preheated to 210 degrees, and baked in it for about one and a half or two hours. After this time, the meat should be removed and cooled slightly.

Proper serving to the table

Baked lamb should be served for dinner warm or hot along with any side dish or fresh vegetables. It should also be presented to him tomato sauce or spicy ketchup. Bon appetit!