Glazed Roast Saddle of Lamb with Barley and Plum Stuffing
Makes an elegant autumnal lunch. Saddle of lamb stuffed with plums and barley and glazed with plum conserve.
1 hour 40 minutes
To Cook Medium: 25 minutes per 450g/1lb plus 25 minutes
To Cook Well Done: 30 minutes per 450g/1lb plus 30 minutes
- 1 x 1.3kg/3lb lean boned saddle of lamb, trimmed
- Salt and freshly milled black pepper
- 30ml/2tbsp olive oil
- 30ml/2tbsp plum or damson conserve, softened with a little boiling water
- 15g/½oz melted butter
- 50g/2oz pearl barley, cooked
- 30ml/2tbsp freshly chopped mint
- 100g/4oz fresh plums or damsons, stoned and finely chopped
- Grated zest of 1 orange
- 25g/1oz plain flour
- 150ml/¼pint dry cider
- 600ml/1pint good, hot lamb stock
- Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
- To prepare the stuffing; mix all the stuffing ingredients together, season and set aside.
- Place the saddle of lamb on a chopping board, skin side down, season on both sides. Spread the stuffing over the surface of the saddle, roll up and secure with butcher’s string or elasticated meat bands to secure.
- Transfer the joint to a metal rack in a non-stick roasting tin and drizzle with the olive oil. 10 minutes before the end of the cooking time remove the joint from the oven, brush with the plum or damson glaze and return to the oven for the remainder of the cooking time.
- Remove the joint from the oven, loosely cover with foil and leave to rest for 15-20 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle with the flour. Stir well with a small whisk or spoon, add a little cider and stir again, scraping the base of the pan to release any rich lamb sediment.
- Add the remaining cider, stock and any meat juices from the lamb plate, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally until thickened. Strain before serving.
- Serve with braised fennel or Brussels sprouts, roast potatoes and the gravy.