Lamb Saddle + Bagna Cauda

Gundagai Lamb GLQ5+ Lamb Saddle

4-5 people

If using for a function-style service, you can get all the sets to medium rare, carve them off, and flash them when needed.

INGREDIENTS

Remove the outer “bark” from the lamb saddle and score the fat cap.
Season all over with salt. Preheat the oven to 150 degrees Celsius, place the saddle on a trivet, and put it into the oven. Using an oven probe, slowly bring the saddle to an internal temperature of 47 degrees Celsius. This should take about 50 minutes in the oven.
While the lamb is in the oven, start the Bagna Cauda by placing the garlic cloves in a small saucepan and covering them with olive oil.
Slowly simmer the garlic until it becomes soft and tender; you should begin to see a few cloves float to the top.
Allow the garlic to briefly cool down in the oil, then strain it and set aside.
Start the braised spinach by washing your spinach thoroughly and roughly chopping the bunches.
Add the butter to a medium-hot pan and sauté the onion and garlic until tender.
Add spinach and let it wilt; cook out the excess water, then add cream and reduce it to a braised creamed spinach. Adjust seasoning with salt, white pepper, and lemon juice.

Primal cuts of lamb are best cooked on the bone, which helps keep the meat moist and enhances the flavour.

PREP IN ADVANCE: Step 1 of the recipe and the Bagna Cauda can also be prepped ahead of time.

SUITED TO VOLUME CATERING/SERVICE: You could reverse sear and hold until called away.

KITCHEN EFFICIENCY: Yes, suited to scaling and holding.

HOLDING POTENTIAL: Up to 3 days.

SERVICE STYLE: Suited to a wide range of venues.

VERSATILITY: The flavour combinations are versatile. Try different seasonal and flavours to suit your location and cuisine style.

COST ON PLATE: Keeping whole saddles on the bone and carving off what you need when needed can be a cost-effective way of serving this cut.

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