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