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Le Chaudron recipe
Selle d'agneau farcie
Stuffed saddle of lamb
⏱ 90 minServes 6Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1boned saddle of lamb, 1.5 kg / 3.3 lb
200 g (7 oz)sausage meat
200 g (7 oz)fresh spinach
100 g (3½ oz)pine nuts
60 g (2 oz)fresh goat cheese
3 clovesgarlic
2gray shallots
100 g (3½ oz)softened unsalted butter
300 ml (1¼ cups)dry white wine
300 ml (1¼ cups)veal stock
4 tbspolive oil
1bunch of flat-leaf parsley
4 sprigsfresh thyme
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 boned saddle of lamb, 1.5 kg / 3.3 lb
- 200 g (7 oz) sausage meat
- 200 g (7 oz) fresh spinach
- 100 g (3½ oz) pine nuts
- 60 g (2 oz) fresh goat cheese
- 3 cloves garlic
- 2 gray shallots
- 100 g (3½ oz) softened unsalted butter
- 300 ml (1¼ cups) dry white wine
- 300 ml (1¼ cups) veal stock
- 4 tbsp olive oil
- 1 bunch of flat-leaf parsley
- 4 sprigs fresh thyme
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the lamb out of the fridge 1 hour ahead so it cooks evenly.
- Preheat the oven to 220 °C (425 °F) fan. Toast the 100 g (3½ oz) of pine nuts in the large dry skillet for 3 minutes, stirring, until golden.
- Finely chop the 2 shallots. Remove the germ from the 3 garlic cloves and crush them. Wash and spin dry the 200 g (7 oz) of spinach.
- Heat 1 tbsp of olive oil in the large skillet over medium heat and soften the shallots for 3 minutes. Add the garlic and the spinach a handful at a time and cook over high heat for 5 minutes until wilted.
- Squeeze the cooled spinach dry and chop roughly. In a bowl, mix with the sausage meat, pine nuts, crumbled goat cheese and parsley.
- Open the lamb out flat and season generously. Spread the stuffing down the middle, leaving 3 cm (1 in) clear at the ends. Roll up tightly and tie at regular intervals.
- Rub with the soft butter and remaining olive oil and season. Set in the large roasting pan with the thyme. Roast 15 minutes at 220 °C (425 °F), then 30 minutes at 180 °C (350 °F) for pink meat.
- Take it out at 60 °C (140 °F) in the center. Rest under foil for 15 minutes. Deglaze the pan with the wine and veal stock and reduce for 5 minutes.
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