Recipe by Chef Paul Farag
Dish: Lamb Saddle with Bagna Cauda & Braised Spinach
Serves: 4–5
This show-stopping Lamb Saddle is slow-roasted on the bone for tender, juicy meat, then finished with a reverse sear for perfect flavour and texture. Paired with rich, garlicky Bagna Cauda and creamy braised spinach, it’s ideal for a share-style dining experience.
We use Gundagai Lamb GLQ5+ for its intramuscular fat (IMF), which delivers superior tenderness and consistent results, especially important for larger primal cuts in professional kitchens. Ask your butcher about IMF grading for the best lamb experience.
Ingredients
1 whole Gundagai Lamb saddle
Bagna Cauda
25 garlic cloves, peeled
130ml olive oil
200g cold unsalted butter, diced
180g anchovy fillets
Braised Spinach
3 bunches spinach or Cavolo Nero
80g salted butter, diced
1 brown onion, finely diced
2 garlic cloves, peeled
100ml cream
Pinch of salt
5g white pepper
Lemon juice, to taste
Method
1. Prepare the lamb: remove the outer bark and score the fat cap. Season well with salt.
2. Place the lamb on a trivet in a 150°C oven and cook slowly to an internal temp of 47°C (about 50 mins).
3. Bagna Cauda: Gently simmer garlic cloves in olive oil until soft and tender, then set aside.
4. Braised Spinach: Sauté onion and garlic in butter, add spinach, cook until wilted, then stir in cream and reduce. Season with salt, white pepper, and lemon juice.
5. Rest the lamb on the bone. Finish the Bagna Cauda by blending garlic, anchovies, and butter until smooth, slowly adding olive oil to achieve a silky consistency.
6. Carve the lamb into loins and tenderloins. Sear to warm through (no further resting needed).
Slice into medallions and serve:
Plated: Braised spinach on the base, lamb on top, Bagna Cauda on the side.
Shared: Serve lamb on a platter with spinach and Bagna Cauda in bowls.
Gundagai Lamb Tip: Cooking primal cuts on the bone locks in moisture and flavour. Reverse searing gives you both precision and caramelisation, perfect for function or à la carte service.
Hi, I’m Chef Paul Farag. Today I’m cooking with Gandai Lamb GLQ 5+. Primal cuts always benefit from roasting on the bone. It enhances both the flavor and aroma. Nothing beats the smell of roasting lamb bones. I got you. I don’t I don’t know. Oh, I want to be
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