Saddle of Lamb Hazel
Yield: 4 servings
5 lbs saddle of American lamb
1 oz salt
1/2 oz white pepper
1/2 oz tarragon leaves
1/2 oz rosemary leaves
1/2 oz savory jelly
2 oz spinach blanched
8 heart of palm
1 glass olive oil
1/2 oz chopped red onions
1/2 oz garlic chopped
Procedures
1 Cut the meat from the rack.
2 Place on large tray, marinate overnight with ingredients mentioned above.
3 Stuff with spinach, heart of palm and roll in aluminum foil.
4 Preheat the oven at approx. 350 deg, roast for 30 minutes and reduce heat until done.
5 Cool in refrigerator about 12 hours.
6 Slice and brush with savory jelly, arrange on mirror decorated with carrots, tomatoes, eggs, and zucchini.
7 Prep Time: 0-15 + marinade time Minutes , Cooking Time: 60 or more
Minutes
Fat: 53g , Calories: 719 , Cholesterol: 164mg , Sodium: 1990mg
Yield: 4 servings
5 lbs saddle of American lamb
1 oz salt
1/2 oz white pepper
1/2 oz tarragon leaves
1/2 oz rosemary leaves
1/2 oz savory jelly
2 oz spinach blanched
8 heart of palm
1 glass olive oil
1/2 oz chopped red onions
1/2 oz garlic chopped
Procedures
1 Cut the meat from the rack.
2 Place on large tray, marinate overnight with ingredients mentioned above.
3 Stuff with spinach, heart of palm and roll in aluminum foil.
4 Preheat the oven at approx. 350 deg, roast for 30 minutes and reduce heat until done.
5 Cool in refrigerator about 12 hours.
6 Slice and brush with savory jelly, arrange on mirror decorated with carrots, tomatoes, eggs, and zucchini.
7 Prep Time: 0-15 + marinade time Minutes , Cooking Time: 60 or more
Minutes
Fat: 53g , Calories: 719 , Cholesterol: 164mg , Sodium: 1990mg
