It’s that time of year, when we try and hold onto the very last little drags of summer and dust off our coats and boots in preparation for colder times ahead. I for one can’t help but feel that Autumn has come way too early this year, but I’m determined not to wrap the barbecue up for winter just get and get a couple of more uses out of it!
This recipe is perfect for this time of year, and is something really different to the usual sausage and burgers that you’ve probably been eating since May. Contrary to what we are led to believe, this is also the best time to buy and eat lamb (not the Spring time), so make the most of the availability of delicious English cuts and try something other than leg or shoulder.
This was the first time I’ve cooked a saddle of lamb and I have to say it was delicious, and is now a clear favourite of mine. So please trust me when I say it’s definitely worth wrapping-up and bracing the good-old-outdoors one last time before we can truly say good bye to summer!
For the lamb
- 2 cloves garlic – peeled and finely chopped
- ½ red onion – peeled and finely chopped
- 1 splash olive oil
- 1 large flat mushroom – finely chopped
- 1 slice of stale bread – whizzed into breadcrumbs
- 100g feta cheese – crumbled
- 1 tsp mixed herbs
- 1 twist salt and pepper
- 1 tsp mint sauce
- 6 large sundried tomatoes
- 800g de-boned saddle of lamb
For the ratatouille
- 1 green pepper – cut into chunks
- ½ orange pepper – cut into chunks
- ½ red onion – roughly chopped
- ½ courgette – cut into chunks
- 20 cherry tomatoes
- 1 tsp balsamic vinegar
- 1 tbsp olive oil
- 1 pinch sugar
- 1 tsp oregano
Pre-heat the oil in a large frying pan and gently fry the onion until soft.
Add the garlic and the mushrooms and continue to cook until most of the liquid has disappeared from the pan.
Turn off the heat and stir in the breadcrumbs, mixed herbs, feta, mint sauce and sundried tomatoes. Give it a good stir until well combined.
Open up your lamb and then spread the stuffing all over the inside.
Roll it back up as tight as you can and then tie up with butcher’s string.
Rub the lamb in oil and set the lamb aside until ready to cook.
Lay out 2 sheets of foil to make a cross and place all your ratatouille ingredients in the middle.
Give it a good mix together with your hands and then wrap it up so that it is all well sealed in a foil parcel (you may need extra foil for this)
If using a gas barbecue, heat to a medium temperature. If using coal, wait for the flamed to subside and then put the lamb to one side – rather than directly over them.
Place the veg on the hottest side of the bbq and cook for 30-40 minutes, flipping over every now and again to prevent the veg burning
Cook the lamb gently for 30-35 minutes for medium rare, turning it regularly. If you prefer your lamb a little more well done then heat for longer.
Once cooked, transfer the lamb to a plate to rest for 10 minutes before slicing up and enjoying with the ratatouille and a seasonal salad.
- Calories – 823
- Fat – 60g
- Carbs – 17g
- Sugars – 8g
- Protein – 54g