Poached Saddle of Lamb

Name: Poached Saddle of Lamb (Selle d’agneau pochée à la paysanne)
Cuisine: Swiss
Ingredients: 600 g (1 lb, 5 oz) saddle of lamb, boned and well trimmed of fat; 300 ml (½ pt) white veal stock; 300 ml (½ pt) lamb stock; 75 g (3 oz) each of white and red onions, peeled, quartered and broken up; 75 g (3 oz) each of white and red onions, peeled, quartered and broken up; 150 g (5 oz) white of leek, cut into diagonal slices; 150 g (5 oz) Savoy cabbage leaves, roughly chopped; 100 g (4 oz) small Brussels sprouts, divided into individual leaves; 100 g (4 oz) small Brussels sprouts, divided into individual leaves; a little finely chopped parsley, and finely cut chives and basil; a little finely chopped parsley, and finely cut chives and basil; a little finely chopped parsley, and finely cut chives and basil; salt and freshly ground pepper; salt and freshly ground pepper

Selle d’agneau pochée à la paysanne

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

To give this dish a special taste, poach an unpeeled clove of garlic in the stock along with the lamb and vegetables. As the garlic is uncrushed, the flavour is much more subtle.

Ingredients

600 g (1 lb, 5 oz) saddle of lamb, boned and well trimmed of fat
300

Europe
Switzerland
France
Main course
Gluten-free

Method

Skin and trim the lamb. Cut into four pieces.
Boil up the veal and lamb stocks together, and allow to reduce by one-quarter.
Quickly blanch the onions, leek, cabbage and sprouts in boiling salted water. Remove and allow to drain.
Add the pieces of lamb to the reduced stock and allow to simmer for 2-3 minutes.
Add the blanched vegetab