Recipe Store

Culinary Vacations for Lovers of Food and Wine

Provencal Cuisine Discovery Culinary Vacation

France

Roasted Saddle of Lamb Stuffed with Green Garlic & Topped with a Pistachio Crust

Serves 4

150 g (5 oz) meat (deboned) per person

For the stock:

200 g (½ lb) chopped onions

200 g sliced carrots

5 garlic cloves

100 g (¼ lb) celery stalks

100 g leeks

4 ripe tomatoes

½ litre (2 cups) white wine

bouquet garni

If the saddle of lamb has been deboned by your butcher, ask for the bones which will be needed for making the stock.

Preparation of the green garlic:

Peel the garlic cloves. Blanche them in boiling water changing the water three times. Let cool.

Finely chop a bunch of parsley. Add 80 gr (1/3 cup) of softened butter, salt and pepper. Blend all together to make the green garlic.

Preparation of the pistachio crust:

200 g (1 ½ cups) dried breadcrumbs

100 g (¾ cup) chopped pistachios

100 g (7 Tbsp) softened butter

Place all the above ingredients in the bowl of a food processor. Blend well. Season to taste. Shape the pistachio crust into a roll of about 2 inches in diameter. Wrap in plastic film. You can keep it in the fridge for several days.

Place some of the green garlic inside each piece of meat. Then roll it tightly and secure with household twine. Saute the lamb in hot olive oil for 8 to 10 minutes. When it is cooked, remove the twine then add a slice of the pistachio crust on top of the lamb.

Just before serving, place under the grill for five minutes.

Serve with the lamb stock which has been reduced.

This dish can be served with potatoes and bay leaves, artichokes à la barigoule, tomato tatin or a vegetable tian.

Bon Appetite.

If you have questions about any of these recipes don’t hesitate to ask us – the recipes are in the chef’s own words.