Saddle of Lamb Stuffed with Tapenade

Name: Saddle of Lamb Stuffed with Tapenade
Cuisine: Mediterranean
Ingredients: 150 ml/¼ pint olive oil; a handful of capers, soaked in cold water for 30 minutes and then squeezed; 3 garlic cloves, chopped; juice of 1 large lemon; a shot of brandy; ½ small tin of anchovies, drained; 1 heaped teaspoon Dijon mustard; 4 tablespoons olive oil; salt and freshly ground black pepper; salt and freshly ground black pepper; about 500 g/1 lb 2 oz black olives, pitted; 1 saddle of lamb (without the chump)

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Eagle Cookbook

By David Eyre

Published 2009

About

Ask your butcher to bone the saddle of lamb and leave it untied. It’s best to stuff it a few hours before you roast it to let the flavours seep in. The quantities given below for the tapenade make a large jar, which will keep well if you cover it with olive oil and store it in the fridge. Use for grilled fish or meat.

Ingredients

1 saddle of lamb (without the chump)
4 tablespoons olive oil
salt and freshly ground black pepper

Main course
Gluten-free

Method

Put all the ingredients for the tapenade in a food processor and pulse until the mixture is nearly smooth but still retains some texture.

Put the saddle skinside down and open it out. Spread about 4 tablespoons of the tapenade on to and into all the surfaces of the meat. Fold it up and turn it over. You will need to tie it up. First tie a piece of string around the whole thing horizonta