Name: Karoo saddle of lamb
Yield: 6 servings
Cuisine: Boil
Ingredients: 750.00 g lamb saddle, deboned; 2.00 garlic cloves; 1.00 lemon juice only; salt; freshly ground black pepper; 25.00 ml wine dry white; 12.00 ml lemon juice; 12.00 ml oil; 1.00 garlic cloves, chopped; 2.00 ml lemon zest only; fresh rosemary; freshly ground black pepper; salt; 150.00 ml stock meat; lemon juice only; 50.00 ml raisins; 5.00 ml flour cake; 5.00 ml sugar; 1.00 bay leaves

Recipe Disclaimer

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Ingredients (19)

750.00 g	lamb — saddle, deboned
2.00	garlic — cloves
1.00	lemon — juice only
	salt
	freshly ground black pepper

BASTING MIXTURE

25.00 ml	wine — dry white
12.00 ml	lemon juice
12.00 ml	oil
1.00	garlic — cloves, chopped
2.00 ml	lemon — zest only
	fresh rosemary
	freshly ground black pepper
	salt

RAISIN SAUCE

150.00 ml	stock — meat
	lemon — juice only
50.00 ml	raisins
5.00 ml	flour — cake
5.00 ml	sugar
1.00	bay leaves

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Method:

Preheat the oven to 160 ºC (325 ºF). Rub the inside of the saddle of lamb with a garlic clove. Secure the saddle with string. Make slits on the outside of the meat and stuff with slivers of garlic. Sprinkle the lemon juice and a little salt and pepper over the meat and place it, fatty side up, on a rack in an oven pan. Mix all the ingredients for the basting mixture and baste the meat regularly while roasting until nicely brown and just done. To make the raisin sauce, combine the meat stock and the pan juices and bring to the boil. Combine the remaining ingredients, add to the stock and bring back to the boil. Serve with the saddle of lamb. Serves 6.