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Good afternoon | 2nd September 2010
Short Saddle of Lamb with Rosemary Mash
| 1 Short Saddle of Lamb |
| Oil |
| Salt and Pepper |
| 650g Potatoes (peeled) |
| 150ml Milk |
| 1 thick sprig of Rosemary |
| 25g Butter |
Place the Short Saddle of Lamb in a roasting tin, rub with oil and season then roast at 220ºC/325ºF/Gas 7 for 15 minutes before reducing the temperature to 170ºC/325ºF/Gas 3 and cooking for a further 20 minutes. Remove and place on a carving dish, covering loosely with foil, and rest for at least 10 minutes.
Simultaneously, boil the potatoes until tender, then drain and heat the milk with the rosemary until just below boiling point, cover and remove from the heat, leaving to infuse for a further 10-15 minutes while the potatoes cook.
Strain the milk into the drained potatoes, mash with butter and season to taste. Serve with the sliced Lamb on pre warmed plates.
Serve with mixed beans drizzled with herb butter
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