PREAMBLE

This part of the lamb is the double loin taken to the tail. This is a most splendid dish to serve at a dinner party; it impresses both the palette and the eyes when served. Indeed we served it last Saturday, it was pronounced a success by all.

I was discussing it with the butcher when collecting it, and he said that it is not ordered that often these days; apparently people are too lazy, and settle for loin chops or cutlets from the supermarket. Well I say, more fool them!

As with all joints of meat, make sure you find a butcher you can trust to provide you with the quality needed for a succulent and tender joint. With this particular dish, ensure that you have him insert the two kidneys one on either side of the backbone in the part nearest the tail. This is easily done by making an incision with a knife, pushing them halfway in and securing them with a wooden skewer.

INGREDIENTS

This should serve 6 people.

 1 saddle of English lamb (trussed for roasting), approximately 7lbs-8lbs in weight (don’t forget to dress it with the kidneys for decoration!).

 Extra virgin olive oil.

 8 whole cloves of fresh garlic, peeled.

 A handful of fresh rosemary sprigs.

 A handful of fresh bayleaves.

 2 teaspoons of English mustard powder.

 Salt and coarse ground black pepper.

PREPARATION

You should prepare the joint the morning before you cook it, to allow the flavours to permeate the meat.

 Place the joint upside down and insert (at even intervals), into the folds of fat/meat on the underside, the cloves of garlic.

 Turn the meat over and place into a suitably sized roasting pan.

 Using a sharp knife make 45 degree incisions to the horizontal (deep enough to accommodate half the length of a bayleaf) into the upper side of the joint, on either side of the backbone at 1½ inch intervals.

 Pour over a generous measure of olive oil, and massage into the joint (use your fingers, very sensual!).

 Insert into each slit a bayleaf and sprig of rosemary, half the bayleaf and rosemary sprig should be protruding.

 Sprinkle the mustard powder evenly over the joint.

 Season with salt and pepper.

 Place in the fridge for a good 6 hours.

COOKING

Place the joint in an oven, preheated to 180 degrees. Allow 20-25 minutes per pound cooking time, depending on whether you prefer it a little pink or not.

Baste thoroughly at regular intervals. Should the meat appear to be cooking too fast, as can happen if you are using a fan oven, then turn the heat down to 160 degrees.

When cooked, remove from the oven and place the joint on a serving plate.

Allow to rest 10 minutes before carving.

TIPS

Carving may appear to be a little daunting, don’t worry. Do not attempt to carve across the backbone, you will achieve nothing!

Instead carve small slices at 45 degrees to the backbone. Starting furthest away from the tail, with the sharpest end of the knife pointing outwards from the backbone but towards the tail.

Serve with rosemary roast potatoes (see recipe), peas, carrots, roast parsnips (see recipe), a good lamb stock gravy and mint sauce (see recipe).

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