Roasted saddle of lamb served with rice - bay leaves, thyme, rosemary

Roasted saddle of lamb served with rice - bay leaves, thyme, rosemary

Ingredients 
(for 2)

200g saddle of lamb

50g of carrots

50g of onions

50g of rice

20g of butter

2 tablespoons of cream

1 cup of grated parmesan cheese

Bay leaves

Thyme

Rosemary

Salt

Olive oil

Instructions 

Debone the saddle of lamb and keep the bones for realizing the stock.

To realize the stock:

- Heat up some oil in a pot

- Cook bones in pot until browned

- Add in diced carrots and onions, continue to cook until browned

- Add in water until it covers all ingredients

- Add in bay leaves and thyme and leave to simmer

Once stock is cooked, strain it, reduce and thicken it up.

Heat up pan with olive oil, reduce to low heat and sear lamb, seasoning with rosemary and salt, finish in the oven to medium rare and let rest.

In a small pot, heat up the butter, add in rice, some stock and some water and let rice cook. When the rice is cooked, add in cream and grated parmesan cheese and mix evenly.

Serve immediately with your favourite vegetables.

Bon appétit !

To purchase the herbs for this recipe, please contact us at herbsfromfrance@gmail.com