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Stuffed Saddle of Lamb served with Red Onion Compote cooked with Sichuan Pepper

Saddle of lamb stuffed with kidney, spinach, and red pepper, served alongside a savory Sichuan pepper and apricot onion compote.

DinnerLambHigh ProteinGourmetSichuan Pepper
Estimated Nutrition
Calories
780.1
kcal / serving
3120.4 kcal total
Carbs
23.7g
per serving
94.8 g total
Fat
56.1g
per serving
224.2 g total
Protein
46.4g
per serving
185.6 g total
Cook Time
85
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits
110
g
Apricot
Dried and finely diced
1
piece
Lemon
Zest and juice
Liquids
150
ml
Lamb Stock
Meat
1
piece
Lamb Saddle
Short saddle with fat covering
1
piece
Lambs' Kidney
Chopped
250
g
Crepinette
Caul fat
NutsSeeds
1
pinch
Salt
50
g
Sichuan Peppercorns
In muslin cloth
1
clove
Garlic
Studded onto a fork
OilsFats
2
tbsp
Olive Oil
For compote
3
tbsp
Olive Oil
For lamb preparation
Other
1
tbsp
Black Olive
Chopped
Vegetables
250
g
Spinach
Leaves
110
g
Baby Spinach
For stuffing
25
g
Baby Spinach
For garnish
1
piece
Red Pepper
Burnt, skinned, seeded and finely chopped
1
piece
Red Onion
Halved

Method

1
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