Saddle of Lamb with Sweet Garlic and Saffron Sauce

Preparation info
  • Serves


    • Difficulty


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.