Glazed Roast Saddle of Lamb with Barley and Plum Stuffing

Makes an elegant autumnal lunch. Saddle of lamb stuffed with plums and barley and glazed with plum conserve.

Prep Time: 55 mins

Cook Time: 1 hour 40 minutes

Serves: 2 people

To Cook Medium: 25 minutes per 450g plus 25 minutes

To Cook Well Done: 30 minutes per 450g plus 30 minutes

Average Cooking Time for 3lb: 0 Minutes

Ingredients

  • 1 x 1.3kg lean boned saddle of lamb, trimmed
  • 2 tablespoons olive oil
  • 2 tablespoons plum or damson conserve, softened with a little boiling water
  • 15g melted butter
  • 50g pearl barley, cooked
  • 2 tablespoons freshly chopped mint
  • 100g fresh plums or damsons, stoned and finely chopped
  • Grated zest of 1 orange
  • 25g plain flour
  • 150ml dry cider
  • 600ml good, hot lamb stock

Method

  1. Preheat the oven to 180-190°C,160-170°C, Fan, Gas Mark 4-5.
  2. To prepare the stuffing; mix all the stuffing ingredients together, season and set aside.
  3. Place the saddle of lamb on a chopping board, skin side down, season on both sides. Spread the stuffing over the surface of the saddle, roll up and secure with butcher’s string or elasticated meat bands to secure.
  4. Transfer the joint to a metal rack in a non-stick roasting tin and drizzle with the olive oil. 10 minutes before the end of the cooking time remove the joint from the oven, brush with the plum or damson glaze and return to the oven for the remainder of the cooking time.
  5. Remove the joint from the oven, loosely cover with foil and leave to rest for 15-20 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle with the flour. Stir well with a small whisk or spoon, add a little cider and stir again, scraping the base of the pan to release any rich lamb sediment.
  6. Add the remaining cider, stock and any meat juices from the lamb plate, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally until thickened. Strain before serving.
  7. Serve with braised fennel or Brussels sprouts, roast potatoes and the gravy.