Grilled Lamb Saddle with Caramelized Sweet and Sour Fell and Sautéed Vegetables

Credit: Didier Loire
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Ingredients (4 people)


Sautéed Vegetables

Finishing and Plating


Step 1: Saddle of Lamb

Remove the skin and the fat from the lamb. Cut the fell off at the loins. Pound the fell to tenderize, and score.

Cut the saddles in two, perpendicular to the backbone, and score. Stud the meat with the savory.

Season the lamb with salt, brush with olive oil, and cook over a wood fire.

Brush the lamb with a mixture of old-style mustard, lamb jus and breadcrumbs, and broil under a salamander.

Step 2: Fell

Brown the fell in a cast iron pot in some grapeseed oil. Moisten with lamb jus and light chicken stock, and braise in a 210°F (100°C) oven for 3 hours. The meat should be very tender and on the verge of caramelizing. Keep warm.

Remove the rind from half the grapefruit, half the orange, and half the lemon.

Chop the rinds together and blanch.

Set aside 4 supremes of each fruit, and squeeze the rest. Put the fruit juices, blanched peel, and sugar in a stainless steel saucepan and reduce by half.

Add the fruit supremes and the coarsely ground pepper, and continue cooking. The resulting sauce should be slightly sour and quite peppery. Pour it over the fell, glaze, and keep warm.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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