Add to Cookbook

Saddle Of Roast Lamb

  • 20 minutes
  • 60 minutes
  • 12
Saddle Of Roast Lamb

This saddle can be stuffed and prepared the day before, then refrigerated, but do allow the meat to come to room temperature before cooking. Serve the remains of this dish cold at a picnic on Boxing Day as a scrumptious leftover.


  • 1 bag fresh spinach leaves
  • 1 boned, mid-loin saddle of lamb
  • 4 roasted red peppers
  • 150 grams marinated feta
  • 2 tablepsoon fresh oregano leaves or 2 teaspoons dried oregano


  1. Preheat the oven to 200ºC. Set the rack in the middle of the oven
  2. Pull the stems from the spinach and rinse the leaves in cold running water. Place the leaves in a lidded pan and heat gently until just wilted. Press with the back of a spoon or between 2 plates to remove as much excess water as possible. Cool.
  3. .Place the saddle of lamb skin-side down on a chopping board and open out. Season the meat well with salt and pepper. Arrange the peppers in a single layer over the meat, then cover evenly with the spinach. Sprinkle over the feta cheese and oregano leaves. Season with pepper.
  4. Roll each side of the lamb into the centre and secure the whole rolled lamb with string. Season with lamb again with salt and pepper and place on a roasting tray
  5. Roast in the preheated oven for 15 minutes, then lower to 180ºC for a further 35-40 minutes. Remove from the oven and stand for 15 minutes before carving.

Cooks Tips

Buy pre-grilled peppers from the deli section of the supermarket. Use frozen spinach leaves if wished.

Order the lamb from the butcher in advance and have him bone it out ready for you.

Comments (0)

Please login to submit a comment.