Saddle of lamb stuffed with Agen prunes and rosemary

Name: Saddle of lamb stuffed with Agen prunes and rosemary
Yield: Serves 3-4
Cuisine: French
Ingredients: 8 pitted prunes, preferably pruneaux d’Agen, roughly chopped; 1 tbsp chopped rosemary (or mint); carrot, sliced; head of garlic, kept whole, papery outside removed, top cut off horizontally; 2 bay leaves; 1 clove of garlic, crushed; glass of red wine; squeeze of lemon, to finish; 1 saddle of lamb, bones removed and set aside; 1 shallot, finely chopped; 2 tbsp olive oil; onion, sliced

Preparation info

Serves
3-4

Difficulty
Easy

Appears in

A Table in the Tarn

By Orlando Murrin

Published 2008

About

This has become a Manoir favourite. I use the local pruneaux d’Agen, which taste riper and fruitier than ordinary prunes. Saddle of lamb is delightfully simple to serve: simply cut off the strings, slice and serve with the reduced cooking juices.

Ingredients

2 tbsp olive oil
1 shallot, finely chopped
1 clove of

Europe
France
Main course
Gluten-free
Mediterranean

Method

After carving countless legs of lamb for Manoir dinners, I began to realize that the most delicious and succulent part of the leg is at the top. I asked my butcher about this. He explained that this part has a name - selle or saddle - and, after some persuasion, agreed to sell it to me separately. If you can persuade your butcher to sell you the saddle, ask him at the same time to remove