Graham Kerr

157 Stuffed Saddle of Lamb Roxdale

Roast Meat-Basic Method

Preparation info

  • Difficulty

    Easy

  • Recipe to Produce

    6-10

    Portions

Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 6-10 portions U.S.A. Imperial Metric
Boned saddle of lamb 5½ lb. 5½ lb. 2.5 kilo
Garlic To season To season To season
Salt To season To season To season
Black peppercorns To season To season To season
Stuffing:
Canned apricots 16 oz. can l6 oz. can 5 kilo
Brandy 2 tbsp. 1 fl. oz. 30 milliliters
Long grain rice 1 cup 8 oz. 225 milliliters
Grated cinnamon 1 tsp. 1 tsp. 5 grams
Black peppercorns To season well
Glaze:
Juice from can ⅞ cup 7 fl. oz. 200 milliliters
Use half the can of apricots listed under stuffing

Method

Method of Preparation

  1. Drain apricots—use half for filling and dice.
  2. Measure brandy.
  3. Cook rice 5 minutes and drain.
  4. Roughly grind peppercorns.
  5. Measure remainder of apricots and juice for glaze.

Method of Cookery

  1. Season the inside of the saddle well with garlic, roughly ground peppercorns, and salt.
  2. Spread the cooked rice over the surface of the meat and cover this with the apricots. Sprinkle the apricots with the brandy.
  3. Season very well with salt, black peppercorns, and the fresh-grated cinnamon.
  4. Roll up and tie.
  5. Weigh and cook for 30 minutes per pound at 325°F.
  6. Purée items for glaze in blender. When lamb is cooked, remove the strings and place onto a serving dish—coat with the glaze. Put back into the broiler, moderate to hot, to just brown the surface.

Serving

Serve with a large dish of Green Beans and a few Green Pepper Potatoes. A good red Hermitage wine goes well.

© 1966 Graham Kerr. All rights reserved.

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