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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- Excellent & succulent
My family really enjoyed this cut of lamb By Jacko - 5th Jul 2015
Best piece of lamb I've ever tasted By Harobed - 26th Apr 2014
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