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QUEBEC LAMB ROAST SADDLE with Lemon Potatoes and Roasted Pepper Salad

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2 portions

Medium

75 minutes

Ingredients

  • 1 Quebec lamb roast saddle, about 500g
  • 500g fingerling potatoes, cut in 2 or 4 across the thickness depending on size
  • 1 teaspoon of each spice: Garlic powder - Dried thyme - Dried parsley - Paprika
  • 3/4 cup chicken broth
  • 1/4 cup lemon juice
  • 1 red bell pepper, cut into strips
  • 1 red onion, cut into small wedges
  • 1 half baguette, torn into small pieces
  • 6-8 sprigs parsley, coarsely chopped
  • 1-2 tablespoons red wine vinegar
  • Olive oil
  • Salt and pepper

Preparation

  1. Preheat the oven to 350°F.
  2. Mix the potatoes with the spices, chicken broth, lemon juice, a drizzle of oil, salt and pepper.
  3. Heat a drizzle of oil in an ovenproof pan over medium high heat. Drain the meat then salt on each side.
  4. Sear the saddle of lamb 1-2 minutes on each side until browned.
  5. Add the potatoes to the pan, cover and cook in the oven for 32-35 minutes.
  6. Meanwhile, put the bell pepper, onion, a drizzle of oil, salt and pepper in a baking dish. Bake in the oven for 30 minutes as well.
  7. Heat a drizzle of oil in a skillet over medium high heat. Cook the pieces of bread 3-4 minutes until they are colored and crispy. To book.
  8. When the lamb is ready, ensure that the internal temperature reaches 63°C. Remove the lamb from the skillet.
  9. Continue cooking the potatoes for 6-10 minutes uncovered until tender.
  10. Toss the pieces of bread with the roasted pepper and onion, the parsley, a drizzle of oil, the red wine vinegar, salt and pepper.
  11. Serve the saddle of lamb with the lemon potatoes, the cooking juices and the pepper salad.
CHEF GABRIELLE PELLERIN’S RECIPE