We found a random lamb saddle in freezer this weekend. Seriously. Doesn't everyone have random things in the freezer? And we have no recollection why it was in there. But still, a lamb saddle is a great thing to have just hanging around. I took the loins off the saddle and served them over a sauté of chickpeas.
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Lamb Loin with Chickpeas |
A whole lamb saddle looks thus, with the loins running down the top side of the back bone and the tenderloins underneath. I took the tenderloins to work to use for a tasting menu. Because these muscles don't get a lot of exercise, they are very tender.
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The Whole Saddle |
And very expensive. You can see the tiny yield of meat, 4 portions, from the huge saddle. What you see below is the top loin, the bit that is the larger side of the T-bone chop, the part that is cut into New York strips on a steer. The opposing tenderloin from the underside of the backbone is the tiny eye on the T-bone or the bit that gets cut into filet mignon on a steer.
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Skinned and Pan-Ready |
Steaks like this take almost no time to cook. These were in the pan on super high flame for about two minutes on one side and one on the other. I sliced them after about five minutes of resting. I seasoned them simply by rubbing with olive oil, salt, and pepper before they went into the pan.
Never fear for the remainder of the saddle. The tenderloins went to a tasting menu; the remainder went into stock for soup along with all the bits of lamb that we pulled off the bones and out of the belly flaps. Nothing wasted.
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