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Roast Lamb Saddle | Hatchup

Lamb Saddle | Hatchup

We always enjoy experiencing new cuts of meat - and lamb saddle was a first for us.  One of our favorite proteins with its unique flavor, this cut of lamb is surrounded by delicious fat that renders nicely during the cooking process. Taking a cue from our July basket, we combined it with Hatchup's medium spice and Adobe Milling Co.'s Anasazi Beans.


For The Lamb

2 Lamb Saddle Steaks Tied Round With Fat Outside

Salt To Taste

2 Tomatoes Cut In Half

4 Hatch Chilies Skins Removed

1/2 Cup Hatchup

Canola Oil

1 Tablespoon Butter


For The Beans

1 Cup Adobe Milling Co. Anasazi Beans

1 Sprig Rosemary

1/2 Red Onion

3 Cups Water



For The Beans

  1. Combine all ingredients in a pot.
  2. Cook for 1.5 hours or until tender, adding water as necessary to keep the beans slightly covered in liquid.

For The Lamb

  1. Pre-heat oven to 350 degrees.
  2. Score the fat surrounding the lamb - being careful not to cut the strings holding it together
    1. If strings are cut, retie after scoring.
  3. In a heavy bottomed and oven-proof skillet (preferably cast iron), sear all sides of the saddle over high heat in the oil.  About 10 minutes total.
  4. Place the tomatoes, cut side down around the lamb, along with the hatch chiles.
  5. Pour the Hatchup around the pan
  6. Place the pan in the oven for 10-15 minutes for medium rare.
  7. When lamb has reached desired temperature, remove the pan from the oven + the lamb from the pan.  Allow to rest for 10 minuets.
  8. Place the pan back on the stove over medium heat.
  9. Mount the sauce with the butter.

Complete The Dish

  1. Drain the beans of any excess liquid. Mount in the middle of a plate
  2. Remove the strings from the lamb and place on top of the beans.
  3. Spoon the sauce - including tomatoes and hatch chilies, around the plate.