Admirably

Parsnip-Stuffed Roast Saddle of Lamb with Fondant Potatoes, Roast Beetroot and Red Wine Sauce

Roast honey-glazed parsnips inside a lamb saddle, served with buttery fondant potatoes, roasted beetroot, and a rich red wine reduction.

LambMain CourseRoot VegetablesRoastSpecial Occasion
Estimated Nutrition
Calories
873.4
kcal / serving
5240.4 kcal total
Carbs
39.3g
per serving
235.8 g total
Fat
52g
per serving
312.2 g total
Protein
58.1g
per serving
348.5 g total
Cook Time
65
minutes
Serves
6
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
50
g
Butter
for the potatoes
50
g
Butter
for the sauce
Liquids
15
ml
Water
for bag
200
ml
Red Wine
300
ml
Beef Stock
Meat
1.5
kg
Lamb
boned saddle
NutsSeeds
2
sprig
Thyme
fresh
2
sprig
Rosemary
fresh
1
pinch
Salt
to taste
1
pinch
Black Pepper
freshly ground, to taste
2
sprig
Thyme
fresh, for the potatoes
OilsFats
15
ml
Olive Oil
for the lamb
15
ml
Olive Oil
for the beetroot
Other
2
tbsp
Honey
Vegetables
400
g
Parsnip
cut into 3cm x 10cm batons
6
piece
Potato
cut into cylinders 5cm long
3
piece
Beetroot
cut into wedges

Method

1
2
3
4
5
6
7
8
9
10
11
12
An unhandled error has occurred. Reload 🗙

Rejoining the server...

Rejoin failed... trying again in seconds.

Failed to rejoin.
Please retry or reload the page.

The session has been paused by the server.

Failed to resume the session.
Please retry or reload the page.