Saddle of Lamb

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      50 min

Appears in

Stéphane Reynaud's Barbecue

Stéphane Reynaud's Barbecue

By Stéphane Reynaud

Published 2012

  • About

With a delicate cyclist

Ingredients

  • 1 beautiful saddle of lamb
  • 1 bunch basil
  • 2 French shallots

Method

Bone the saddle of lamb, separating the two loins.

For the purée, peel the garlic, cook it for 15 minutes in the milk. Strain and discard the milk. Purée the garlic.

Roughly crush the hazelnuts. Combine the garlic purée with the hazelnuts.

Pick the leaves from the basil, peel and finely chop the French shallots. Lay out the two halves of the saddle, skin side down.