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Saddle of Hogget with Dauphinoise Potatoes, Parsnips and Mint Sauce

Roasted saddle of hogget served with creamy layered potatoes, honey-gold roasted parsnips, and a fresh homemade mint sauce.

DinnerLambPotatoesRoastTraditional
Estimated Nutrition
Calories
1530.1
kcal / serving
6120.4 kcal total
Carbs
45.6g
per serving
182.5 g total
Fat
115.1g
per serving
460.2 g total
Protein
78.9g
per serving
315.6 g total
Cook Time
105
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
1
tbsp
Caster Sugar
CondimentsSauces
60
ml
White Wine Vinegar
Dairy
50
g
Butter
divided use
300
ml
Double Cream
300
ml
Milk
full-fat
Liquids
60
ml
Water
boiling
Meat
1.5
kg
Saddle Of Hogget
boned-out and ready-stuffed
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
1
pinch
Nutmeg
freshly grated
1
bunch
Mint
fresh leaves only
OilsFats
15
ml
Olive Oil
for frying hogget
30
ml
Olive Oil
for roasting parsnips
Vegetables
1
piece
Onion
roughly chopped
900
g
King Edward Potatoes
peeled and sliced thinly
6
piece
Parsnips
peeled and cut into chunks

Method

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