- Serves: 4
- Cook Time: 1 hour 5 minutes
- Prep Time: 50 minutes
- Effort: medium
- 2 small sprigs rosemary
- 6 cloves garlic, unpeeled
- 2 tbsp olive oil
- 2 shallots, finely chopped
- 4 tbsp finelychopped parsley
- salt and freshly ground black pepper
- 85 g unsalted butter
- 4 lamb's kidneys, skinned
- 1 saddle lamb
- 6 tbsp finely diced onions
- 6 tbsp finely diced carrots
- 6 tbsp finely diced celery
- 100 ml lamb stock
- fleur de sel sea salt
- coarsely crushed black peppercorns
Tips and Suggestions
you need a saddle of lamb with the longest possible fillets. Ask the butcher to bone it out, taking care not to puncture the fatty part. Also ask him to remove the exterior and interior membranes and sinews, and to flatten the flanks and pound them slightly.
1. Finely chop the leaves from one sprig of rosemary and one of the garlic cloves. Heat 1 tablespoon of the olive oil in a frying pan. Add the shallots plus the chopped rosemary, garlic, parsley and some seasoning. Cook, stirring occasionally, until the shallot is translucent. Remove from the heat and allow the mixture to cool.
2. Meanwhile, season the kidneys lightly with salt and pepper. Heat 4 teaspoons of butter in a frying pan over a high heat. When very hot, add the kidneys, sear for 30 seconds then remove from the heat and drain on paper towel.
3. Lay the boned saddle of lamb on a chopping board, fat side down. Season well and spread the shallot mixture all over the flesh side. Place the kidneys between the fillets. Roll the lamb up tightly and secure by tying the length of the meat with kitchen string in several places. Cover with cling film and chill.
4. Preheat the oven to 240C/Gas 9. As it is preheating, put the remaining 1 tablespoon olive oil in a roasting tin and place in the oven.
5. Remove the lamb from the refrigerator and season the exterior of the roast. Place in the hot roasting tin in the oven for 10 minutes.
6. Take the roasting pan from the oven and surround the lamb with the finely diced onion, carrot and celery, the remaining rosemary, the garlic cloves, and 2 tablespoons of the butter. Return to the oven for another 20-25 minutes, turning every 5 minutes so that it browns evenly. During the last 10 minutes of cooking, baste the meat several times with the pan juices.
7. When the lamb is done, cover with foil and set aside to rest. Meanwhile, pour off the excess fat from the roasting tin.
8. Place the roasting tin on the stovetop over a high heat. Pour 275ml water into the tin and stir vigorously with a wooden spoon to incorporate the caramelised cooking juices. Bring to a boil and boil hard until the volume of liquid has reduced by two-thirds.
9. Pour the lamb stock into the roasting tin and return to a hard boil. Reduce again by one-third, then strain the sauce through a fine sieve into a small saucepan and set it over a low heat.
10. Take three of the cooked garlic cloves and mash them to a paste. Stir the garlic paste into the sauce, adding it to taste. Gradually whisk in the remaining butter and season the sauce to taste.
11. Carve the lamb and arrange on warmed serving plates. Sprinkle with the fleur de sel and crushed peppercorns and serve with the sauce on the side.
Rate This Recipe