Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter Recipe
Roast Saddle of Lamb with Shallots Sautéed in Half-Salted Butter
Flavors of France
Total time: 30 to 60 minutes

Prep. time: 5 minutes
Preheat the oven to 200°C / 400°F
Cooking time: 35 minutes

Difficulty: Easy
Chef's Note

Ask your butcher to trim and tie the saddle of lamb so that it's ready to cook.  

 - Thierry Breton, Restaurant Chez Michel, Paris
For 4 servings

- 1.3 kg / 2 lb. 14 oz. saddle of Lamb
- 150 g (5 oz.) half-salted butter
- 100 ml / 6 Tbsp. Muscadet or other dry white wine
- Thyme, bay leaf
- Salt and pepper
  1. Brush the saddle of lamb with butter; season with salt, pepper, thyme and bay leaf. 
  2. Roast in a 200° C (400° F) oven for 35 minutes.
  3. Remove from the oven, cover loosely with foil and let rest for 10 minutes. 
  4. Meanwhile, peel and thinly slice the shallots lengthwise. 
  5. Sauté them in half-salted butter until nicely browned. Deglaze with white wine. 
  6. Place the slices of lamb on large plates, surrounded by the shallots. Garnish with a sprig of thyme.  
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Collaboration: Canetti Conseil. Photo: Christian Adam. Stylist: Isabelle Dreyfus

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