Monday, 15.07.2013

Australian Lamb Saddle Roasted with herbs, mashed potato, white mushrooms, oyster sauce thyme & curry juice

Serves: 10
Preparation time: 60
Cooking time: 50


Australian Lamb Saddle Roasted with herbs

1 pc Australian Lamb Saddle
150 g Champignons de Paris
200 g Potato (deshydrated powder)
500 ml Fresh cream
500 ml Milk 1/2 Fat
2 tsp Oyster Sauce
1 litre Lamb stock
1 pc Onion
250 g Butter
2 pc Large Tomato
1 stick Carrypoule
3 stick Fresh Thyme
20 g Parsley
20 g Basilic
20 g Rosemary
200 ml Olive Oil
1 pc Glove Garlic
Salt & Pepper


Australian Lamb Saddle Roasted with herbs

  1. Remove the bone from the lamb saddle, marinate with chopped herbs, add salt & pepper
  2. Roll up & tie with strings
  3. Wash mushrooms, remove the skin & keep in cold place. Slice the onions
  4. Fry the mushroom, onion, thyme in olive oil. Add the Oyster sauce & wet with a brown stock, cook it for 5 min. & keep it hot


Mashed Potatoes

  1. Cook half litre of cream & milk, add the potato mix, butter & keep warm


Jus d'agneau

  1. Fry the onions, garlic, thyme, tomato & carrypoule
  2. Sweat over a low fire & add the brown stock. Reduce for half hr and add a bit of butter. Mix & strain



  1. Sear the meat in very hot olive oil
  2. Warm the oven to 180 C & cook the roulade for 15 min. until pink
  3. Serve immediately with the garnish

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