Lamb is deeply associated with the Easter feast. We feel that the Spring lambs are best left in the fields – the year olds are now full of flavour and this cut is the most tender. Tarragon pairs beautifully with flavours of the meat and lends this dish.
For 4-6 as a main course
600g Trimmed lamb saddle meat (off the bone)
200ml Chicken stock
100ml Red wine
80g butter
Bunch tarragon
Salt & Pepper
Serve with:
Jersey Royal potatoes
Purple sprouting broccoli
Method
- Pre-heat the oven to 180c
- Scrape the potatoes and put on to boil with a sprig of mint.
- Season the lamb fillet and sear on all sides in a hot frying pan. Transfer to a roasting tin in the oven and roast for about 10-15 minutes until your desired level of “done-ness”.
- In the meantime add the red wine to the frying pan and reduce by half then add the chicken stock and reduce again by half.
- Finely chop the tarragon – go really fine if you can – and whisk into the sauce with the butter. Check seasoning.
- Slice the lamb and pour over the sauce. Serve with the potatoes and some broccoli.
Check out our Easter Wine and Meat pairings.