Saddle of lamb stuffed with chard & tomatoes, pistou by Chef Sedefdjian

40 min
Recipe by chef Julia Sedefdjian for Oliviers & Co, around lamb and vegetables: a family recipe with southern flavours.
All ingredients
Stuffed saddle of lamb 
1 boneless saddle of lamb, 1kg
2 bunches of chard or spinach  
6 cloves of garlic
3 sprigs of thyme 
salt and pepper 

Pan-fried vegetables  
Coloured carrots
500 g flat beans
2 bunches of chard

2 bunches of basil 
2 cloves of garlic 

At Oliviers&Co
Extra virgin olive oil - Italy
Taggiasca olives 
50 g of semi-dried tomatoes  

Stuffed saddle 

Preheat the oven to 180°.

Remove the green spinach, wash it and fry it for a few minutes in a pan with olive oil. Chop the spinach green and set aside. 

Spread the saddle of lamb on a board and set aside the small fillets. Season with salt and pepper, then add the spinach and tomatoes and replace the fillets. Roll up the saddle of lamb and tie it up. In a frying pan with olive oil, brown all sides of the saddle. Place the saddle of lamb in a dish and cook in the oven at 180° for 20 minutes. 

Pan-fried vegetables 

Peel and halve the carrots. Remove the green parts of the chard and wash them. Plunge the flat beans into a pan of boiling water and leave to cook for 10 minutes, then drain. In a frying pan with olive oil, sweat the vegetables, season, then add the peeled garlic cloves and the thyme. Add a knob of butter and cover with water. Leave to cook covered for 10 minutes on a low heat. 


Wash and remove the leaves from the basil. Peel the garlic. Blend everything in a blender, adding olive oil, until you obtain a homogeneous mixture. Adjust the seasoning if necessary. 


Place three slices of lamb on a plate, add a spoonful of pistou, a few fried vegetables, Taggiasca olives and serve. 

The chef's tips:

  • The saddle of lamb should be well seasoned and tied when rolled so that all the flavours remain inside the meat. This adds juiciness and keeps the saddle in a nice shape when cutting it up. 
  • If you have any carrot tops left over, you can blanch them for a few minutes and add them to your pistou when you blend all the ingredients. 

See the recipe in video.