This is a saddle of lamb. This is what appears in the grocery store cut up as lamb chops. Lambs meant for the grocery store are butchered into thirds and this is the middle. This is also where the rack of lamb comes from, only this has section of ribs that wraps around removed. It also has the "tenderloin" section attached which makes it sort of like a small T-bone roast. In the foreground next to the saddle are new potatoes and in the background are heirloom variety tomatoes, blanched and peeled.
Here I'm boning out the loins. I boned them so the two sides remain attached with a bit of that connective tissue that stretches across the back of the spine. I'm currently removing the tenderloins which I will use to complete the roast.
Here are the parts. I arranged the two tenderloins head to tail because this is how it's going to get tied up in the roast.
The roast. Tied up and ready to go. A quick aside on technique here. You can't just tie it up and call it good. In order to do it properly the muscles need to stick together and give the impression that it's one big muscle. This is the same principle we use when making sausage. When mixing sausage meat we mix until the mixture gets sticky. When doing at home you can work, or roll, the tenders, until they get sticky on the outside. Then tie it all up and refrigerate. If you want a nice shape you can wrap it in plastic. I just tied it up and started cooking. -1 for patience.
The other part of dinner. Salmon and tomatoes.
I cooked this partially on the stove top. I used lots of butter. Make sure the butter keeps frothing.
Final product, Garrett helped carve and plate this. Beans are from my friend Monica's garden. Yeah we could have let it rest a bit. This night was -2 patience.