Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Slow Roasted lamb saddle with sage Food Slow Roasted lamb saddle with sage Preparation time Cooking time Serves 4 Ingredients 1-1.5kg lamb saddle (bone out, ask your butcher) 1 bunch of sage Salt & pepper Olive oil Garlic Thyme Bay leaf Butcher’s twine Petit pois a la Francaise 500g speck bacon lardons 1 bunch of small spring onions 100g unsalted butter 1 iceberg lettuce 1kg frozen peas 1/2 cup hot chicken stock Method - Lamb Place the lamb saddle on a chopping board and divide into two (You will now have two lamb loins on either side with the flap remaining). Remove any excess fat from the flap and the loin. Now sprinkle with sea salt and cracked pepper. Place freshly picked sage leaves alongside the lamb loin, roll flap over lamb until completely covered. Tie up lamb by using 10 x 8 centimetres (approx) of butcher’s twine evenly spaced. Season well with salt and pepper. In a frying pan, colour each side of the lamb, then place in a roasting tray with roughly crushed garlic, bay leaf, picked thyme. Drizzle generously with olive oil. Cook at 180ºC for 20 minutes per kilo. Rest for 10 minutes and slice to serve. Method - Petit pois a la Francaise Fry the bacon until golden brown. Cut the spring onions in half, add to the bacon, add the butter and cook until soft. Shred the lettuce and stir into the scallion, when it’s wilted, add frozen peas and stock. Cook at a robust simmer, uncovered, until everything is tender and the liquid is flavourful and reduced. Food Preparation time Cooking time Serves 4 SHARE You might also like Food Slow-roasted lamb with paprika Food Spiced lamb kofte with cucumber and yoghurt salad Food Peter Gunn’s lamb neck wrapped in parsley recipe Alex Russell’s Alejandro range of wines, new to Wine Selectors, is really wowing the Panel and his 2014 Montepulciano would be ideal with the lamb. A delicious example of this Italian variety, it’s savoury and ripe yet lively and fresh with a plush core of black fruits and just the right amount of tannic grip to counter the fat in the lamb. It’s a great alternative to lamb’s traditional partner, Cabernet Sauvignon .