500g lamb saddle
1 tablespoon canola oil
¼ teaspoon Native mint
½ teaspoon Native thyme
1 tablespoon Lemon aspen juice
pan liquids from cooked lamb
6 black peppercorns
1 egg yolk
60g butter, chopped

Trim any excess fat from the lamb saddle. Combine oil, herbs and juice and rub into lamb. Cover and refrigerate overnight. Heat a baking dish, add lamb and cook over a high heat until browned all over. Bake at 200ºC for about 35 minutes or until medium rare in the centre. Allow to stand in a warm place for 15 minutes while preparing the hollandaise: Combine pan juices and peppercorns, boil and reduce to half. Strain and reserve liquid. Whisk the egg yolk and reserved reduction over boiling water until it thickens. Remove from heat and whisk in the butter.

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