Recipe courtesy of Ross Burden
Save Recipe Print
Total:
1 hr 10 min
Prep:
10 min
Cook:
1 hr

Ingredients

Red Wine Sauce:

Directions

Dice the kidneys, having removed the white core and sweat in the butter with the shiitake mushrooms. Add the shallots and allow to brown, then add the port. Boil fiercely for 1 minute and then add the kidney mixture. When the port has almost evaporated, tip into a bowl and toss with the spinach. Add the egg and combine. Season the saddle of lamb and spread the inside of the meat with the Dijon mustard, salt and pepper. Spread the stuffing around, reform the saddle and tie. Roast in a prheated 425 degree oven for 40 to 45 minutes. Remove from oven and allow to rest for 15 minutes before slicing. Carve and serve with the red wine sauce.;

Red Wine Sauce:

Place all ingredients in a sauce pot and reduce until the sauce coats the back of a spoon. Strain the sauce and serve over the lamb.;

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Roasted Lamb Chops

Recipe courtesy of The Neelys

Mushroom-Stuffed Pork Tenderloin

Recipe courtesy of Food Network Kitchen

Old-Fashioned Cornbread Stuffing

Recipe courtesy of Peggy Dillard Toone

Stuffed Meatloaf

Recipe courtesy of Giada De Laurentiis

Stuffed Turkey Breast

Recipe courtesy of Giada De Laurentiis

Greek Lamb with Yogurt Mint Sauce

Recipe courtesy of Ina Garten

Chorizo and Corn Bread Stuffing

Recipe courtesy of Aarón Sánchez

Stuffed Cabbage

Recipe courtesy of Ina Garten

Browse Reviews By Keyword