Roast saddle of lamb with raspberry sauce

Step 1

Preheat the oven to 180C/160C Fan/Gas

Step 2

To make the lamb, heat the oil in a large frying pan, season the outside of the saddle with salt and pepper, and add it to the pan. Brown the lamb all over for a few minutes, then add the butter and baste the lamb for a couple of minutes. Transfer to the oven and cook for 1 ¼ hours for medium. Remove from the oven and leave to rest for 15-20 minutes.

Step 3

Meanwhile, to make the sauce, heat a little oil in a saucepan over a medium heat, add the lamb trimmings and fry until browned. Add the vegetables and herbs and fry until the vegetables start to caramelise.

Step 4

Pour in the wine, simmer until most of the liquid has evaporated and then add the stock. Bring to the boil, then simmer until the volume of liquid has reduced by two-thirds. Stir in the raspberries and cook for 5 minutes, or until softened and starting to break down.

Step 5

Strain into a clean pan then whisk in the cold butter and vinegar. Slice the saddle of lamb and serve with the sauce and seasonal vegetables.