Saddle of lamb stuffed with poultry breast and basil

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Saddle of lamb stuffed with poultry breast and basil

Saddle of lamb stuffed with poultry breast and basil

Number of people

1 boneless lamb saddle of 1.7 kg

200 g of Poultry

1 egg white

120 g fresh cream

1 bunch of basil

1 onion

1 carrot

1 shallot

10 peppercorns

15 jenever

1 bouquet garni

10 cl of vinegar

20 cl white wine

2 cubes of veal broth

1 pork strainer

Olive oil

Preparation: 40 min
Cooking time: 1 h
Step 1
Have the saddle prepared by your butcher: have it boned, reserve the bones and trimmings for cooking.
Step 2
Peel and slice the onion, carrot and shallot.
Step 3
In a lightly oiled casserole dish, brown the bones, trimmings and nerves of the stool over high heat.
Step 4
Then add the chopped vegetables, then season with the bouquet garni, peppercorns and juniper berries.
Step 5
Degrease, then deglaze with vinegar and white wine.
Step 6
Simmer until the cooking juice reduces, then moisten with veal broth.
Step 7
Simmer for 2 hours over low heat, uncovered, then filter the sauce.
Step 8
Bring it back to the boil, skim and reduce until a syrupy sauce of about 50 cl is obtained.
Step 9
Preheat your oven to 180°C (thermostat 6).
Step 10
Heat a saucepan of salted water, then immerse the basil leaves in it, rinse them under cold water and mop them up.
Step 11
Then pass in a blender, the chicken breast with the egg white, then the crème fraîche and basil until you obtain a very fine filling.
Step 12
Stuff the inside of the saddle with this preparation, then wrap it in the pork strainer.
Step 13
Bake in a hot oven for 10 minutes then reduce the temperature to 120°C (thermostat 4) for 30 minutes.
Step 14
Let stand in an extinguished oven covered with a sheet of aluminum foil to keep the meat moist.
Step 15
Meanwhile, beat the cooking juice with the olive oil and pour it into a sauce boat.
Step 16
Serve the saddle on a serving plate surrounded by chopped vegetables and sauce in a sauce boat.
I add my grain of salt

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