Three or four hours before eating: toast the dry spices, pepper and salt in a dry heavy pan over a low flame for 2 minutes, when a strong pungent aroma will be released. Grind to a coarse powder, stir in the oregano and reserve.
Trim the lamb of all excess fat, but leaving the kidneys attached. Brush with olive oil, then rub the spice mixture all over, inside and out. Skewer the flaps on either side to make a compact joint and put, back upwards, into an ovenproof dish in which it will just fit. Leave for 1—2 hours at room temperature.
Put the lamb to
Pour over half the wine, lower the temperature setting to
While the lamb is roasting, start preparing the sauce: deseed the chilli and cut it into fine strips. Roast the sweet peppers over an open flame. Peel and deseed them and cut into 1 cm/ ½ in dice.
When the lamb is fully roasted, remove it from the oven and allow to rest in a warm place for 20 minutes.
Put the roasting dish over a medium heat. Pour in the chicken stock and add the diced peppers and chilli strips. Boil vigorously, stirring and scraping up the sediment, for 3—5 minutes. Put into a food processor or liquidizer and whizz to a smooth sauce.
Carve the saddle into portion-sized chunks on the bone and arrange on a hot serving plate. It won’t look neat. Cut the kidneys into 6 pieces and scatter them around the meat. Garnish with parsley. Cut the basil leaves into strips, add to the sauce and pour it over.
© 1995 Alastair Little. All rights reserved.