Niklas Ekstedt’s lamb saddle recipe – a show-stopping spring dish
The IndependentSign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Grilled lamb saddle with savoy cabbage filled with apple and fennel, topped with black garlic mayonnaise and fried nettles Serves: 4 Utensils needed: cast iron pan/oven, deep fryer, kitchen thermometer Ingredients: 700g lamb saddle on the bone 1 savoy cabbage 1 apple 30g fennel seeds For the black garlic mayonnaise: 2 egg yolk 10g black garlic 1 tbsp mustard 1 tsp vinegar Salt 200ml sunflower oil For the fried nettles: 10 leaf nettles 500ml oil for deep fryer Method: 1. For the black garlic mayonnaise, whisk together the black garlic, egg yolks, mustard, vinegar, and salt in a bowl until smooth. To prepare the fried nettles, heat the oil in a small saucepan until it reaches 145-150C. Fold over to create a half-moon shape, then drizzle with black garlic mayonnaise and top with fried nettles.
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