Pasture-Fed Lamb Saddle

Description

Embark on a culinary journey of sophistication and sustainability with our pasture-fed lamb saddle, an exquisite cut celebrated for its tenderness and ethical sourcing. Sourced from lambs raised in open pastures, our commitment to sustainable farming practices ensures a delectable and conscientious culinary experience. Explore the world of pasture-fed lamb saddle and discover a succulent, versatile cut that’s both mouthwatering and environmentally responsible.

Recipe: Herb-Crusted Pasture-Fed Lamb Saddle

Ingredients:

• 1 lamb saddle (approximately 2-3 pounds)
• 3 tablespoons Dijon mustard
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 3 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 1 cup fresh breadcrumbs
• Zest of 1 lemon
• 2 tablespoons unsalted butter
• Fresh mint leaves, for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Season the lamb saddle generously with salt and black pepper.
3. In a bowl, combine Dijon mustard and olive oil. Brush this mixture all over the lamb saddle.
4. In a separate bowl, combine minced garlic, chopped fresh rosemary, chopped fresh thyme, breadcrumbs, and lemon zest to create a flavorful herb crust.
5. Press the herb crust mixture onto the lamb saddle, ensuring it adheres well.
6. Heat an ovenproof skillet over medium-high heat. Add the lamb saddle and sear for about 2-3 minutes on each side, or until it develops a golden-brown crust.
7. Transfer the skillet with the seared lamb saddle to the preheated oven.
8. Roast the lamb saddle for approximately 20-25 minutes for medium-rare, or adjust the cooking time to your preferred level of doneness.
9. Remove the skillet from the oven and let the lamb saddle rest for about 10 minutes.
10. While resting, slice the pasture-fed lamb saddle into thick portions.
11. In a small saucepan, melt the unsalted butter over medium heat until it turns golden and develops a nutty aroma.
12. Drizzle the browned butter over the lamb saddle slices and garnish with fresh mint leaves, if desired.