From James Beard Award-winning Chef Alan Bergo, this is very special holiday roast recipe. Learn more about Chef Alan at foragerchef.com.
Ingredients:
5 lb rolled lamb loin saddle
Kosher salt and fresh ground black pepper
5 T fresh herbs (parsley, rosemary thyme, and sage), finely chopped
4 T toasted breadcrumbs
1 tablespoon mild oil
2.5 lbs turnips, peeled and cut into wedges.
2 tablespoons roughly chopped Italian parsley
3 tablespoons unsalted butter
Kosher salt and fresh ground black pepper
¼ cup finely chopped shallot
Untie the saddle and score the fat side in a crosshatch pattern, to help the fat render.
Season on both sides with salt and pepper.
Toast the breadcrumbs in a hot skillet.
Lay the saddle fat side down and season with the chopped herbs, then the toasted breadcrumbs.
Press the mixture down on the meat to help it adhere, then roll it up tightly, and put it seam side down.
Tie the saddle tightly with butchers twine to ensure even cooking.
Allow the saddle to come to room temperature before you start to cook it.
Preheat the oven to 250 ℉
Heat the tablespoon of oil in a large skillet or cast iron pan (a 12 inch pan will fit a goat saddle). Turn on the oven hood, a fan, or open the window, as searing can make a little smoke and possibly set off your fire alarm. Alternately, grill the roast.
When the pan is hot, sear the saddle deeply all over, about 10-15 minutes, removing fat from the pan as it renders (you can use to cook the turnips). Removing fat as it gathers in the pan while searing will help cut down on any smoke.
When the saddle is deeply browned, place it in a roasting pan on a rack, or on top of some carrots or vegetables so the meat doesn’t directly touch the pan, which can cause the bottom to cook faster than the rest of the roast.
Cook the saddle in the oven until a thermometer reads 135 ℉, which will come out around medium from the low temperature cooking. Allow the saddle to rest in a warm place while you prepare the turnips.
Increase the heat of the oven to 375 ℉.
Put the rendered lamb fat in a large pan and heat until just smoking. Add the turnip wedges, season with salt and pepper to taste, then cook until browned, stirring occasionally, about 5-10 minutes. If needed, transfer to turnips to the oven to finish cooking.
When the turnips are just tender, add the shallots, and butter to the pan and stir to combine.
Cook the turnips for 2 minutes more, double check the seasoning for salt, adjust as needed, then finally toss with the parsley and keep warm while you carve the saddle.
