Stuffed saddle of lamb served with red onion compôte cooked with Sichuan pepper



For red onion compote:

For the saddle of lamb:

  • 1 short saddle of lamb, with a good covering of fat
  • 3 tbsp olive oil
  • 250g/9oz spinach leaves
  • 110g/4oz baby spinach, plus 25g/1oz for garnish
  • 1 garlic clove, studded onto a fork
  • 1 lamb kidney, chopped
  • 1 red pepper, skin burnt over a flame, skinned and seeds removed, finely chopped
  • 1 tablespoon black olives, chopped
  • 1 small red onion, halved
  • 250g/9oz crepinette