Stuffed Lamb Saddle with Tzatziki Recipe – Australian Special
Stuffed Lamb Saddle with Tzatziki is an elegant and flavorful dish that combines the rich, tender meat of a lamb saddle with a savory stuffing and is complemented by a refreshing tzatziki sauce. The lamb saddle, a prized cut known for its tenderness and flavor, is filled with a delicious mixture of herbs and spices, then roasted to perfection. The cool, creamy tzatziki sauce made from yogurt, cucumber, and fresh herbs provides a perfect contrast to the warm, spiced lamb.
- Prep Time30 min
- Cook Time1 hr
- Total Time1 hr 30 min
For the Stuffed Lamb Saddle:
- 1 whole lamb saddle (about 1.5-2 kg or 3.3-4.4 lbs), bone-in, trimmed and butterflied
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- Salt and black pepper, to taste
For the Stuffing:
- 200g (about 7 oz) feta cheese, crumbled
- 1 cup fresh breadcrumbs
- 1/2 cup pine nuts, toasted
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup olives, chopped
- 1 egg, beaten
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1 cucumber, peeled, seeded, and finely grated
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- Salt and black pepper, to taste
How to make Stuffed Lamb Saddle with Tzatziki:
Prepare the Stuffing: In a large bowl, combine the crumbled feta cheese, fresh breadcrumbs, toasted pine nuts, chopped parsley, chopped mint, sun-dried tomatoes, and olives.
Add the beaten egg and mix well until all ingredients are evenly combined. The mixture should hold together when pressed.
Prepare the Lamb Saddle: Preheat your oven to 200°C (400°F).
Rub the lamb saddle with olive oil, minced garlic, ground cumin, ground coriander, dried oregano, ground cinnamon, paprika, salt, and black pepper.
Lay the lamb saddle flat on a clean surface, skin-side down. Spread the stuffing mixture evenly over the surface of the lamb.
Stuff and Tie the Lamb Saddle: Carefully roll up the lamb saddle around the stuffing, securing it with kitchen twine at regular intervals to hold the shape. Tie the ends securely.
Place the stuffed lamb saddle in a roasting pan.
Roast the Lamb Saddle: Roast in the preheated oven for about 50-60 minutes, or until the internal temperature of the lamb reaches 60°C (140°F) for medium-rare, or longer for desired doneness.
Baste the lamb occasionally with its own juices or a bit more olive oil to keep it moist.
Prepare the Tzatziki Sauce: While the lamb is roasting, prepare the tzatziki sauce. In a bowl, mix together the Greek yogurt, grated cucumber, minced garlic, lemon juice, and fresh dill.
Season with salt and black pepper to taste. Refrigerate until ready to serve.
Serve: Once the lamb is cooked, remove it from the oven and let it rest for 10 minutes before slicing.
Slice the stuffed lamb saddle into portions and serve with a generous dollop of tzatziki sauce on the side.
Recipe Notes:
Marinating Time: For enhanced flavor, you can marinate the lamb saddle in the spice mixture for a few hours or overnight in the refrigerator.
Stuffing Variations: Feel free to customize the stuffing ingredients to suit your taste. Other additions might include sautéed mushrooms or different types of cheese.
Roasting Tips: Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness. Resting the meat after roasting helps retain its juices and enhances flavor.
Tzatziki Consistency: Adjust the consistency of the tzatziki sauce by adding more yogurt or grated cucumber if needed. The sauce should be creamy but not too thick.
