tmedia
Main content

https://www.lifestylefood.com.au/recipes/6456/rolled-saddle-of-saltmarsh-lamb-with-glazed-samphire-orange-and-hazelnuts

LifestyleFOOD.com.au

Rolled saddle of Saltmarsh lamb with glazed samphire, orange and hazelnuts

Ingredients

  • 1 saddle of Saltmarsh lamb, roasted until pink

  • 200g fresh samphire

  • 25g unsalted butter

  • 1 red chilli

  • 1 glove garlic

  • 1 tsp sugar

  • Milled black pepper

  • For the salad

  • 2 oranges

  • 40g caster sugar

  • 2 tbsp clarified butter (see method below)

  • 6 generous handfuls of mixed salad leaves (wild rocket, red chard, baby spinach)

  • Handful of hazelnuts, lightly toasted

  • 90ml hazelnut vinaigrette (see below)

  • For the hazelnut vinaigrette (makes 300ml)

  • 1 tbsp sherry vinegar

  • 1 tsp lemon juice

  • 150ml groundnut oil

  • 150ml hazelnut oil

  • 1 small garlic clove, peeled and crushed

  • Pinch of caster sugar

  • Salt and pepper

  • For the clarified butter (makes 200ml)

  • 350g unsalted butter, chopped into small pieces

Method

  • 1.

    Roast the saddle of lamb until pink.

  • 2.

    Wash samphire with plenty of cold water. Place in a Chinese steamer basket over a pan of boiling water and steam until tender (approx 2 minutes).

  • 3.

    De-seed the chilli and finely chop. Finely chop the garlic. Melt a large knob of butter in a pan and add the chilli and garlic. Add the samphire and toss in the chilli butter. Season with sugar and plenty of milled black pepper.

  • For the hazelnut dressing:

  • 1.

    Whisk the ingredients together in a bowl until evenly combined. Pour through a funnel into a small bottle or jar and seal with a cork or airtight lid. Shake the vinaigrette well before using. This dressing will keep in the fridge for a couple of weeks.

  • 2.

    Dress the plate with orange and hazelnut salad.  Slice the lamb and place on top of the samphire. 

  • For the clarified butter:

  • 1.

    Put the butter in a small saucepan and melt it over a very gentle heat. As the butter melts, all the curds, whey and impurities will rise to the surface. Using a small ladle, skim these off and discard. There will be some milk underneath the butter.

  • 2.

    Carefully pour the clarified butter into a bowl through a sieve lined with muslin to trap all the impurities. Stop pouring when you reach the milk. Put to one side until needed.

» Metric Converter

Tell us what you think in the comments below

 
 

Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings