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Lamb saddle in a herb shell with butternut purée

Home > Life style > Recipes > Lamb saddle in a herb shell with butternut purée
Recipe proposed by : Nanie Cuisine
Recipe type : Red meats

Preparation time : 30 minutes
Difficulty : Easy
Cooking time : 30 minutes
Cooking cost : Affordable


Serves 4

For the lamb saddle:
- 1 lamb saddle (1kg to 1.2 kg)
- 1 bunch chervil
- 1 bunch tarragon
- 1 bunch chives
- 1 shallot
- 2 cloves garlic
- 130 g butter
- 125 g breadcrumbs
- salt
- pepper

For the butternut purée:
- 800 g butternut squash
- 15 cl single cream
- Salt
- Chive seeds


  • In a cast-iron pot, heat 30 g of butter. Sear the lamb saddle on all sides for about 10 minutes. Set aside.
  • In the bowl of a food processor, blend the herbs with the shallot and degermed garlic. Season with salt and pepper, then add 100 g of butter. Blend well. Finally, add the breadcrumbs and blend well.
  • Preheat the oven to 200°C.
  • In a baking dish, place the lamb saddle and cover with the herb mixture. Bake for 20 to 25 minutes.
  • Peel the butternut and cut into large cubes. Boil in salted water for 25 minutes. Drain then blend. Add the single cream. Pour into a serving dish and decorate with chive seeds.
  • Serve the lamb saddle with the butternut purée.


  • If you cannot find chive seeds, you can decorate your butternut purée with a few black sesame seeds.
  • Ask your butcher to score the lamb saddle for easier carving. It will then be tied with string, so it will hold during cooking.
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Lamb saddle in a herb shell with butternut purée

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