Saddle of Lamb with Sweet Garlic and Saffron Sauce

Name: Saddle of Lamb with Sweet Garlic and Saffron Sauce
Yield: Serves 10
Ingredients: about 2 kg/4½ lb saddle of lamb; 3 tablespoons Greek-style yoghurt; sea salt; black pepper; about 2 tablespoons fresh rosemary leaves; 2 teaspoons caster sugar; 8-10 large cloves garlic; 50 g/2 oz tin anchovy fillets; 3 teaspoons bottled green peppercorns; juice of 2 lemons; 4 tablespoons sherry; generous pinch saffron strands; 300 ml/½ pint double cream; 6 tablespoons olive oil

Preparation info

Serves
10

Difficulty
Medium

Appears in

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

About

A saddle of lamb is a fine sight. I made this for Easter one year, hence the saffron sauce, as saffron is traditionally associated with the spring feast. The garlic for the creamy sauce is blanched and then roasted underneath the meat so it becomes mild and sweet. Prepare the saddle for cooking the day before. It should be carved in long thin strips down the length of the joint.