Confit of Lamb Saddle, Chargrilled Castellofranco Radicchio and Lemon, Porcini Ragout. This incredible feast is perfect for a winter dinner party, or use it as an impressive take on your next sunday roast.
Serves 4 -5
1 half length deboned lamb saddle
10 Kipfler potatoes
¼ bunch of chopped parsley
¼ bunch chopped thyme
2tbsp olive oil
2tbsp duck fat
250ml lamb stock
¼ bunch thyme, finely chopped
50g unsalted butter
75g dried porcini, soaked for ½ hour
3 Spanish onions, brunoise
7 garlic cloves
70g toasted pine nuts
¼ bunch chopped rosemary
175ml extra virgin olive oil
500g tomato puree
50ml crushed tomatoes
Salt and pepper
1 punnet of oyster mushrooms, sliced
200g field mushrooms, sliced
1 Castellofranco radicchio, cut into wedges.
¼ bunch flat parsley
1 lemon, zest only
Extra virgin olive oil
Preheat the oven to 180°C.
Place potatoes in salted water and bring to the boil. Once boiling, reduce to a simmer until the potatoes are just cooked, approximately 20 minutes. Drain well and peel.
Start on your lamb sauce by combining the chopped thyme and lamb stock in a pot on a medium heat. Bring to a simmer and leave to reduce by half. When reduced, add the butter and whisk to combine.
Blend the porcini, onions, garlic, pine nuts and rosemary to a chunky paste. Set aside.
In a pot, melt the butter. Add the oil and the mushroom paste and cook on low heat for 15 minutes. Add all the tomato and cook for a further 15 minutes. Season to taste.
Place the lamb saddle, skin side down on a board or your bench top. Spoon half of the porcini ragout and the fresh picked thyme into the middle of saddle. Roll the lamb closed around the mushroom and tie firmly with butcher’s twine. Season with salt and pepper.
Sear in a pan on a medium heat. Cook on all sides until the fat is rendered and golden.
Transfer to a roasting pan and cook in the oven for 20-25 minutes. Remove from heat and leave to rest in a warm place for 30 minutes.
While the lamb is resting, sauté the oyster and field mushrooms with some extra virgin olive oil until golden. Remove from the pan and transfer to a colander to drain.
Fold the mushrooms into the remaining ragout.
Quickly chargrill the radicchio wedges on both sides. Place in a bowl and toss with extra virgin olive oil, parsley, lemon zest and sea salt.
Return to your boiled potatoes, heat the oil and duck fat for the potatoes in a pan. Add the kipflers and simmer till golden. Cut in half length ways and toss in the parsley, thyme and sea salt.
After the lamb has rested, slice into 4-5 portions and remove the string.
Serve with the kipflers, radicchio and ragout. Pour a little jus on each piece of lamb and enjoy.