Description
A flavorful herb-crusted saddle of lamb, complemented by a vibrant paprika-zucchini medley and savory chickpea patties. Perfect for a special occasion.
Ingredients
Units
Scale
- 2 lbs (907 g) Saddle of lamb
- 3 oz (85 g) Thyme
- 2 oz (57 g) Rosemary
- 2 oz (57 g) Parsley
- 2 Slices (crumbled) Toast
- 1 Garlic Clove
- 1 tbsp Pine nuts
- Pinch of salt and freshly ground black pepper
- 2 tbsp Parmesan Cheese
- Olive oil
- 2 Zucchini
- 1 Pepper red
- 3 Garlic gloves
- Rosemary/Thyme
- Salt/Pepper
- Olive oil
- 1 cups (237 ml) Chickpea flour
- 4 cups (946 ml) Beef broth
- 1 Egg
- 4 tbsp Olive oil
- Parmesan Cheese
- Pepper
Instructions
- Stir together bread crumbs, parsley, rosemary, Parmesan cheese, pine nuts, minced garlic, salt, and pepper in a bowl. Drizzle with 2 1/2 tablespoons of oil, toss until combined, and chill.
- Put oven rack in middle position and preheat to 392°F (200°C).
- Season lamb with salt and pepper. Brown on all sides, then roast for 25 minutes until cooked. Pack over the herb crust, drizzle with more oil, and roast until the crust is golden.
- Paprika-Zucchini-Medley
- Wash and dice zucchini and pepper. Brown the pepper cubes in olive oil, then add the zucchini cubes after a few minutes. Gradually add the garlic cloves, rosemary, and thyme. Season with salt and pepper.
- Chickpea Patties
- Put oven rack in middle position and preheat to 392°F (200°C).
- Mix chickpea flour, beef broth, and Parmesan cheese with a hand-held blender and chill for 1 hour.
- Cover a baking tray with plastic wrap, fill with the chickpea mixture, cover with aluminum foil, and bake for 35 minutes.
Notes
- For a richer flavor, marinate the lamb in olive oil and herbs for at least 2 hours before cooking.
- To make the chickpea patties ahead of time, prepare the mixture and refrigerate overnight. Bake as directed before serving.
- Leftover lamb can be sliced and used in salads or sandwiches for a delicious meal the next day.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 200g
- Calories: 500
- Sugar: 5
- Sodium: 500
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 100