Stuffed Saddle of Lamb

Stuffed Saddle of Lamb

Complete Meal

  • 8

    Number of People

  • Cheap


  • Very easy


  • Prep time

  • Cook time


  • 1.5kg lamb saddle, fillets intact
  • 1/3 cup extra virgin olive oil
  • 1 roasted capsicum, roughly chopped
  • 1/3 cup baby capers, chopped
  • 1 cup spinach, cooked and chopped
  • Cracked pepper
  • Sea salt flakes
  • 1 small tin anchovies
  • 4 cups frozen peas
  • 1/2 bunch fresh mint
  • 2 cups Greek-style yoghurt


#ingenio #cookware #entertaining

1. Preheat oven to 170C

2. In a medium size bowl, mix together the chopped roasted capsicum, capers and spinach. Season well with salt and pepper and coat with a good dash of extra-virgin olive oil.

3. Open out the saddle of lamb, skin-side down. Remove the fillets and lay in the stuffing over the centre of the saddle, return the fillets nestled over top of the stuffing, and roll the saddle into a firm roll. 

4. Secure the saddle with 8-10 pieces of butcher’s twine.

5. Heat your Tefal Ingenio pan over moderate to high heat, add a little more olive oil followed by the seasoned saddle of lamb. Brown on all sides before placing into the oven for 20 minutes.

6. Reduce the oven temperature to 140C and continue cooking for a further hour (test with an internal temperature probe, it should read at 60-65C. Allow to rest through to medium.

7. Remove the saddle of lamb from the pan, reserving the leftover juice. Allow to rest for 10 minutes before carving.

8. Meanwhile, using the same pan with any lamb juices reserved, add in the anchovies and cook for 1 to 2 minutes over moderate heat before adding in the peas and torn mint leaves.

9. To serve, lay down a pool of yoghurt topped with minted peas and lamb juice.

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