Roast Saddle of Lamb with Herb Stuffing & Port Sauce from Cooking & The Crown

Serves 4

1 saddle of lamb, boned, rolled and tied by the butcher

A big glug of olive oil

Salt and freshly ground black pepper

For the stuffing

2 onions, finely chopped

4 garlic cloves, finely chopped

2 tablespoons chopped thyme

2 tablespoons chopped rosemary

1 tablespoon chopped parsley

Zest and juice of 1 lemon

2 anchovies, finely chopped

150g breadcrumbs

1 egg

Salt and freshly ground black pepper

For the port sauce

50g butter

2 shallots, finely chopped

2 garlic cloves, finely chopped

1 carrot, diced

1 celery stick, finely chopped

1 teaspoon finely chopped rosemary

1 teaspoon finely chopped thyme

250ml decent port

350ml beef stock

A lusty shake of Worcestershire sauce

Salt and freshly ground black pepper

Preheat the oven to 220°C/425°F/gas mark 7.

Mix all the stuffing ingredients in a bowl.

Open up the saddle of lamb, fill with the stuffing mixture, then roll up tightly, using three pieces of string to secure. Rub with the olive oil, season well and roast in the oven for 20 minutes, before turning it down to 180°C/350°F/gas mark 4 to cook for another hour.

Remove and allow to rest for 15 minutes while you make the sauce.

Melt the butter in a frying pan over a medium heat. Once foaming, add the shallots and garlic, and cook until soft but not browned, about 10 minutes. Add the vegetables and herbs, and cook for another 6–8 minutes.

Turn up the heat, add the port and burn o! all the booze. When you can no longer smell alcohol, it’s ready. Add any juices from the resting lamb, then add the stock and Worcestershire sauce, and cook until reduced by half. Season, then strain through a sieve into a gravy boat. Serve alongside the lamb.