Roast Saddle of Lamb with Thyme and Mustard Sauce

Name: Roast Saddle of Lamb with Thyme and Mustard Sauce
Yield: Serves 8-12
Ingredients: juice of 1 lemon; 4 tablespoons (4 x 15 ml spoons) olive oil, plus extra; 2 garlic cloves, chopped finely; a saddle of English lamb; salt, black pepper; 1 oz (25 g) butter; 1 oz (25 g) cornflour; ½ pint (300 ml) milk; 1 rounded tablespoon (15 ml spoon) fresh thyme leaves; 1 rounded tablespoon (15 ml spoon) fresh thyme leaves; 2 rounded teaspoons (2 x 5 ml spoons) whole-seed mustard; 2-3 pinches of cayenne pepper (chilli powder); 2-3 pinches of cayenne pepper (chilli powder); salt; salt

Preparation info

Serves
8-12

Difficulty
Medium

Appears in

Cooking for Christmas

By Josceline Dimbleby

Published 1978

About

If you want a change from roast beef or pork over Christmas you might treat yourself to a saddle of lamb. A saddle is a magnificent looking joint and will feed 8-12 people depending on its size. Carve the meat in long, thin strips down the length of the joint.

Ingredients

juice of 1 lemon
4 tablespoons (4 x 15 ml spoons) olive oil

Main course
Gluten-free
December
Christmas

Method

If possible, prepare the joint the night before. Mix the lemon juice in a bowl with the olive oil an chopped garlic and season with salt and black pepper. Rub the lamb all over with this mixture. Sprinkle the thyme on the underside of the meat and press it into any cracks. Leave the joint underside up so that the thyme stays on the flesh. Cover the pan and leave in a cool room for several hours