Preparation steps
- Preheat the oven to 180°C.
- Trim and thoroughly rinse the spinach.
- In a pot, melt the butter, then add the spinach and let it cook while stirring it with a fork with a peeled clove of garlic stuck on the end.
- Once the water from the spinach has totally evaporated, place the spinach in a mixing bowl and add the finely grated parmesan.
- Season to taste with table salt and freshly ground pepper.
- At the same time, place the deboned saddle of lamb on a cutting board. Stuff the lamb with the spinach and parmesan mixture, roll the meat tightly, and tie it up firmly.
- Place the saddle of lamb in an oven-safe dish and season with table salt and freshly ground pepper.
- Add a drizzle of olive oil and place the garlic, thinly sliced onion, diced carrot, and sprigs of thyme around the meat.
- Bake in the oven for about 30 minutes.
- Meanwhile, prepare the breadcrumb coating. To do this, add to a blender the basil, breadcrumbs, and egg yolk. Blend until you get an even mixture.
- Five minutes before the meat is done, remove the string and cover the lamb with the breadcrumb coating. Return the meat to the oven to finish cooking.
👨🍳Tip: Just before serving, prepare your gravy. Remove the saddle of lamb from the cooking dish and caramelise the juices. Skim off a bit of the fat. Deglaze the dish with the white wine and strain the gravy with a fine strainer. Check the seasoning and add a few drops of olive oil to get a gravy with a nice sheen.
Cut the saddle of lamb into slices and serve with the green risotto nice and hot.
