Moist, Flavour‑Packed Lamb Saddle

Chef Paul Farag shows you how to keep lamb saddle moist whilst enhacing the flavour in this Lamb Saddle and Bagna Cauda recipe. 

Cut:

Gundagai Lamb GLQ5+ Lamb Saddle

MLA Cut Cook Method Icon:

Roast + Reverse Sear

Selecting your lamb:

Gundagai Lamb GLQ5+ was used for this recipe. Not all lamb is graded for intramuscular fat (IMF). IMF benefits include superior eating quality and consistency when cooking, especially in larger volumes required in restaurant or catering venues. Ask your supplier or butcher about IMF grading. 

TIPS FOR COMMERCIAL KITCHENS

Primal cuts of lamb are best cooked on the bone, which helps keep the meat moist and enhances the flavour. 

PREP IN ADVANCE: 

Step 1 of the recipe and the Bagna Cauda can also be prepped ahead of time. 

SUITED TO VOLUME CATERING/SERVICE:

You could reverse sear and hold until called away.

KITCHEN EFFICIENCY:

Yes, suited to scaling and holding.

HOLDING POTENTIAL:

Up to 3 days. 

SERVICE STYLE:

Suited to a wide range of venues. 

VERSATILITY:

The flavour combinations are versatile. Try different seasonal and flavours to suit your location and cuisine style.  

COST ON PLATE:

Keeping whole saddles on the bone and carving off what you need when needed can be a cost-effective way of serving this cut. 

NOTE: If using for a function-style service, you can get all the sets to medium rare, carve them off, and flash them when needed.  

Serves 4-5 people 

Ingredients  
1 lamb saddle 

Bagna Cauda
25 cloves of garlic, peeled
130ml olive oil
200g cold unsalted butter, diced
180g anchovy fillets

Braised Spinach
3 bunches of spinach or Cavolo Nero 
80g salted butter, diced
1 brown onion, finely diced 
2 cloves garlic, peeled 
100ml cream 
Pinch of salt
5g white pepper 
Lemon juice, to taste

Method
1. Remove the outer “bark” from the lamb saddle and score the fat cap. 
2. Season all over with salt. Preheat the oven to 150 degrees Celsius, place the saddle on a trivet, and put it into the oven. Using an oven probe, slowly bring the saddle to an internal temperature of 47 degrees Celsius. This should take about 50 minutes in the oven.  
3. While the lamb is in the oven, start the Bagna Cauda by placing the garlic cloves in a small saucepan and covering them with olive oil. 
4. Slowly simmer the garlic until it becomes soft and tender; you should begin to see a few cloves float to the top. 
5. Allow the garlic to briefly cool down in the oil, then strain it and set aside. 
6. Start the braised spinach by washing your spinach thoroughly and roughly chopping the bunches.
7. Add the butter to a medium-hot pan and sauté the onion and garlic until tender.
8. Add spinach and let it wilt; cook out the excess water, then add cream and reduce it to a braised creamed spinach. Adjust seasoning with salt, white pepper, and lemon juice. 
9. Remove the lamb from the oven and let it rest on the bone. While the lamb is resting, finish the Bagna Cauda by blending the garlic, anchovy, and butter until smooth. Be careful not to split the emulsion; add olive oil gradually to adjust the consistency. 
10. Once rested, carve off the two lamb loins. Under the saddle, you’ll find the two tenderloins, so remove those as well.
11. Sear the lamb to warm through; they won’t need to be rested again. 
12. Carve the lamb into medallions. If plating as individual portions: place braised spinach in the centre of the plate, arrange the lamb on top, and add a spoonful of the Bagna Cauda to the side. Alternatively, the lamb can be served on a large plate, with the braised spinach and Bagna Cauda served in separate bowls to accompany it as part of a shared meal.