Stuffed Lamb Saddle

April 26, 2026

Ingredients

The Lamb Assembly-A showstopping center-cut roast with a smoky, braised lamb shoulder core.

1 Lamb Saddle: Approx. 3-4 lbs, deboned and butterflied (ask your butcher to do this).
1 lb Lamb Shoulder: Pre-braised until shredding-tender (see instructions below).
2.5 tbsp Midnight Ember (Mild Hot): Divided for the filling and the crust.
1/4 cup Fresh Parsley: Finely chopped.

The Accompaniments

1 lb Parsley Cavatelli: Freshly made or high-quality artisanal pasta.
Produce: 1 head Romanesco (cut into small florets) and 1 bunch brassicas (baby kale or broccolini).
Liquid Gold: 1 cup Lamb Jus Gras (reduced lamb stock finished with butter).

Step-by-Step Instructions

1. Prep the Smoky Shoulder Filling

Shred your pre-braised lamb shoulder while it's still warm. In a bowl, combine the shredded meat with 1.5 tbsp of Midnight Ember, chopped parsley, and a splash of your jus gras. Mix until the meat is moist and the smoky spices are evenly distributed.

2. Stuff and Secure the Saddle

Lay the butterflied lamb saddle flat on a clean surface. Season lightly with salt, then spread the shoulder filling in a thick line down the center. Roll the saddle tightly into a cylinder. Use kitchen twine to tie the roast every 1-1.5 inches to ensure even cooking.

3. The High-Heat Sear

Rub the outside of the tied saddle with olive oil and the remaining 1 tbsp of Midnight Ember. Heat a heavy skillet (cast iron is best) over medium-high heat. Sear the saddle for 2-3 minutes per side until a dark, smoky-crimson crust forms.

4. The Precision Roast

Transfer the skillet (or move to a roasting pan) into a 400°F oven. Roast for 20-30 minutes.

Pro Tip: Use a thermometer and pull the meat at 130°F–135°F for a perfect medium-rare. Let it rest for at least 15 minutes before slicing.

5. Prepare the Sides

While the lamb rests:

Pasta: Boil the cavatelli until al dente. Toss with butter and fresh parsley.
Veggies: Sauté the romanesco and brassicas in the same pan used for the lamb until they are charred and tender-crisp.

6. Plate and Finish

Remove the twine and slice the saddle into 1-inch thick rounds. Place the cavatelli on the plate, lean a slice of lamb against them, and arrange the veggies. Pour the warm Jus Gras over the meat right before serving.