1 Boneless Saddle of Lamb (either plain or stuffed)
2 shallots (finely diced)
100g broad beans
1 bunch asparagus
50g wild garlic
200ml chicken stock
Pre heat the oven to 180 deg C.
Get your butcher to debone a saddle or noisette of lamb and you can either stuff it yourself with wild garlic leaves by laying them out evenly and rolling into a nice uniform piece, or this Easter we will be doing a wild garlic and lemon stuffed lamb noisette also - see it here.
Prep the asparagus by cutting off the ends. Cut into small 1 inch pieces and leave to one side with the peas and broad beans. Chop the parsley, mint and the same amount of wild garlic and keep to one side.
Place a pan on a medium high heat and season the rolled saddle all over with salt and pepper. Sear and get some colour all round on the fat, when browned, transfer to the oven and cook for around 15-20 mins or until your internal temperature reaches 48 degrees C. Take out once cooked and leave to rest.
Meanwhile while your saddle is resting, get a large saucepan on a medium heat and add the butter and diced shallots. Sweat these for 4-5 mins until soft, add the peas, asparagus and broad beans, add the chicken stock and turn the heat up to full.
Bring to the boil and cook for 2 mins, take off the heat and add the chopped herbs and a good squeeze of lemon juice, season with salt and pepper and you're ready to plate.
Slice the saddle into 8 pieces and place a nice amount of the ragout onto each plate, place the lamb on top and garnish with some wild garlic flowers and pea shoots.