Ingredients

• 2 tbsp olive oil
• 1 small saddle of lamb
• boned and rolled
• about 1.5kg/3lb 5 oz (ask your butcher for the trimmings
• see below)
• 50g/1¾oz butter
• sea salt and freshly ground black pepper
• olive oil
• lamb trimmings (from the saddle)
• 1 onion
• chopped
• 1 carrot
• finely chopped
• 1 stick celery
• finely chopped
• 1 bulb fennel
• finely chopped
• 2 sprigs rosemary
• 2 sprigs thyme
• 1 bay leaf
• 250ml/9fl oz white wine
• 500ml/18fl oz lamb stock
• 250ml/9fl oz veal stock
• 80g/3oz raspberries
• 15g/½oz cold butter
• cubed
• 2 tsp raspberry vinegar
• seasonal vegetables

Directions

• Preheat the oven to 180C/160C Fan/Gas 4.
• 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.
• 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.
• 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.
• 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.