QUEBEC LAMB ROAST SADDLE with Lemon Potatoes and Roasted Pepper SaladSee all
- 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
- Preheat the oven to 350°F.
- Mix the potatoes with the spices, chicken broth, lemon juice, a drizzle of oil, salt and pepper.
- Heat a drizzle of oil in an ovenproof pan over medium high heat. Drain the meat then salt on each side.
- Sear the saddle of lamb 1-2 minutes on each side until browned.
- Add the potatoes to the pan, cover and cook in the oven for 32-35 minutes.
- 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.
- 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.
- When the lamb is ready, ensure that the internal temperature reaches 63°C. Remove the lamb from the skillet.
- Continue cooking the potatoes for 6-10 minutes uncovered until tender.
- Toss the pieces of bread with the roasted pepper and onion, the parsley, a drizzle of oil, the red wine vinegar, salt and pepper.
- Serve the saddle of lamb with the lemon potatoes, the cooking juices and the pepper salad.