Here is a classic lamb saddle that you don't see to often anymore.  Here you take the saddle and de-bone it and then tie it up back together.  You can easily stuff something in the middle but here I did not.  The saddle could also be called the t-bone or loin.  Today the most common in stores is the t-bone that is cut across the bone with a ban saw.  But you can find them whole to do this recipe or ask a specialized butcher who could easily do this for you.  I made a horseradish jam to pair with the lamb along with a nori and cocoa "soil".  This was definitely a different combination than I've put together before but I wanted to make a "soil" that was dark with.  I added a celery root puree and some broccolini to round out the dish.   Here is the recipe I hope you enjoy it.  

 

Lamb saddle

1 lb lamb saddle tied
2 tbsp of goat butter
1 sprig of lemon balm

Soil
1 cup quinoa
2 1/2 cups water blended with
1 beet
2 tbsp of 100% unsweetened cocoa
1 tbsp of molasses 

4 cups diced bread
1/2 cup butter purée with 5 sheets of nori
1 tbsp of unsweetened cocoa
Salt to taste

Celery root puree
1 celeriac peeled and small diced
1 large Idaho peeled and cut into 6 pieces
1 stick of butter
1/4 cup milk
Salt to taste

Horseradish jam
1 large horseradish root peeled and grated
2 cups of water
2/3 cup of sugar
1-2 tsp of salt

Lamb Jus (here just replace duck bones with lamb bones )

Broccolini cooked in goats butter with garlic 

For the lamb saddle,

Place in a sous vide bag with lemon balm and goats butter.  Set water temperature at 130.  Sous vide for 40-45 minutes.  Take out and let it rest.

For the horseradish jam,

Place all the ingredients in a small pot.  Bring to a boil and turn down to a simmer.  Cook for 15 minutes or until most of the water is gone and the horseradish is softened. Adjust seasoning if needed.  Cool to room temperature.  

For the celery root puree,

Place celery root and potato in a small pot.  Fill with water and 2 tsp of salt.  Then bring to a boil and turn down to a simmer until potato and celery root are tender.  Strain off the water add cold butter, milk and puree until smooth.  Season with salt and pepper and keep warm.  

For the soil,

Preheat oven to 400 degrees.  Make a compound butter by combining butter, nori, and cocoa in a food processor.  Puree until smooth.  Then take a few tbsp butter and melt in a pan and add the diced bread to make croutons.  Stir well and then place in the oven.  Cook until crisp (10-15 min) stirring occasionally.  

For the quinoa,

Blend or juice beet with the water.  Then place in a pot with molasses and cocoa.  Bring to a boil and then pour in your quinoa with a pinch of salt.  Cover and turn down to a simmer.  Cook for roughly 15 minutes or until all the liquid is absorbed and the quinoa is plumped.  Set aside to cool.

To Finish 

Take the lamb saddle out of the bag and season with salt all over.  In a small pan add 2 tbsp of oil and place the lamb on the fat side down.  You want to render the fat and make it crisp like bacon.  Cook for a few minutes on eat side until it is nice and golden brown.  Then take out and set aside.  In a small pan add goat butter and broccolini.  Add a splash of water and a lid, cook for 3 minutes with a pinch of salt.  Meanwhile, place puree on the plate.  Add a quenelle of horseradish jam next to it.  Slice the saddle and season the inside with a pinch of salt and place on the plate.  In a bowl combine the croutons and quinoa, mix well.  Then place on the plate next to the lamb.  Serve and pour the jus on the lamb table side.  Serve and enjoy!

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