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  • Saddle of Lamb

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    Konstantinos Vogiatzis
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    This recipe suggests preparing a saddle of lamb filled with feta cheese, sweet pumpkin, and rosemary. The lamb is tied tightly with string and baked for 40 minutes. Meanwhile, a sauce is made by boiling honey, wine, pink peppercorns, and flour in the pan used to sear the lamb. When sliced, the lamb is served atop the thickened sauce along with grilled vegetables.

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    This recipe suggests preparing a saddle of lamb filled with feta cheese, sweet pumpkin, and rosemary. The lamb is tied tightly with string and baked for 40 minutes. Meanwhile, a sauce is made by boiling honey, wine, pink peppercorns, and flour in the pan used to sear the lamb. When sliced, the lamb is served atop the thickened sauce along with grilled vegetables.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as RTF, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    48 views1 page

    Saddle of Lamb

    Uploaded by

    Konstantinos Vogiatzis
    This recipe suggests preparing a saddle of lamb filled with feta cheese, sweet pumpkin, and rosemary. The lamb is tied tightly with string and baked for 40 minutes. Meanwhile, a sauce is made by boiling honey, wine, pink peppercorns, and flour in the pan used to sear the lamb. When sliced, the lamb is served atop the thickened sauce along with grilled vegetables.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as RTF, PDF, TXT or read online from Scribd
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    of 1

    OUR chef’s suggestion:

    SADDLE OF LAMB FILLED WITH FORMAELA CHEESE

    QUANTITY INGREDIENTS
    800 gr. SADDLE OF LAMB
    50 gr. VINE LEAVES
    100 gr. SWEET PUMPKIN
    200 gr. FORMAELA CHEESE
    50 gr. OLIVE OIL
    50 gr. COOKING CREAM
    FRESH ROSEMARY
    SALT / PEPPER
    FOR THE SAUCE
    50 gr. HONEY
    150 gr. MAVRODAFNI WINE

    1 DESSERT SPOON PINK PEPPERCORN


    I DESSERT SPOON FLOUR

    PREPARATION

    TENDERIZE THE SADDLE INTO A LARGE ESCALOPE


    BLEND THE SWEET PUMPKIN
    CUT THE FORMAELA CHEESE INTO CUBES

    SEASON THE SADDLE WITH SALT AND PEPPER AND COVER IT WITH THE
    VINE LEAVES, THEN SPREAD THE SWEET PUMPKIN CREAM, ADD THE
    ROSEMARY AND THE FORMAELA AND TIE THE LEG VERY TIGHTLY WITH
    STRING.

    LIGHTLY SAUTÉ THE SADDLE IN A FRYING PAN WITH THE OLIVE OIL,
    THEN LEAVE IT IN THE OVEN FOR 40’MINUTES AT 180 DEGREES.

    SAUCE
    ONCE YOU'VE SAUTÉED THE SADDLE, SPRINKLE THE FLOUR INTO THE
    FRYING PAN, ADD THE MAVRODAFNI WINE, THE HONEY, THE CREAM
    AND THE PEPPER AND LEAVE IT TO BOIL TILL THE SAUCE THICKENS.

    SERVING & GARNISHING

    SLICE THE LEG AND SERVE ON TOP OF THE SAUCE


    ACCOMPANY WITH GRILLED FRESH VEGETABLES

    Periklis alexandrakis Executive chef of:

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