Rolled saddle of lamb with watercress & herb stuffing
An Easter day showstopper, this tender lamb is best served with crispy roast potatoes and buttered peas.
SERVES 6-8 PREP 20 mins plus resting COOK 1 hr 15 mins
1.25kg boned and rolled saddle of lamb 1 carrot, halved
2 celery sticks, halved
1 small onion, cut into quarters
1kg new potatoes, large ones cut in half good drizzle of olive oil
2 rosemary sprigs
2 garlic cloves, bashed in the skin buttered peas, to serve
For the stuffing
2 tbsp butter
3 shallots, roughly chopped
2 garlic cloves, chopped
2 anchovy fillets
100g watercress, roughly chopped small bunch of parsley, roughly chopped 3 mint sprigs, leaves picked
½ lemon, zested and juiced
70g fresh breadcrumbs Heat oven to 230C/210C fan/gas 8. Start by making the stuffing. Heat the butter in a pan, then then fry the shallots and garlic for a couple of mins. Leave to cool before putting in a mini food processor, along with the anchovy, watercress, herbs, and lemon zest and juice. Whizz to a paste, then stir through the breadcrumbs and season well. Untie and unroll the lamb joint, lay it down skin-side down, and spread the stuffing down the centre of the joint. Fold the meat to encase the stuffing, then re-tie the joint using kitchen string about 3cm apart.
Put the carrot, celery and onion in a heavy baking tray, then place the lamb skin-side up on top of the veg. Place in the centre of the oven and roast for 20 mins, then reduce the temperature to 200C/180C fan/gas 6. Continue to roast for a further 50 mins, or until the core temperature reaches 50-60C, when tested with a digital thermometer.
While the lamb is cooking, boil the potatoes for 15-20 mins until tender. Drain and spread over a shallow baking tray. Use the back of a fork to flatten each potato, breaking the skin and crushing slightly, drizzle with olive oil, then scatter over the rosemary and garlic. Roast in the oven alongside the lamb for the last 20 mins of cooking. Once cooked, transfer the lamb to a board and leave to rest, loosely covered in foil, for 10 mins before carving. Serve alongside the potatoes and some buttered peas.