Roasted Saddle of Lamb with Anchovy-Herb Stuffing
Michael Cimarusti loves to make this recipe with saddle of lamb (a cut that combines the loin and tenderloin) because it is especially succulent. You will have to special-order the saddle from your butcher, or you can substitute a butterflied leg of lamb. Either way, the meat needs only a simple pan sauce made with the cooking juices, a bit of vinegar and good olive oil, a turn of fresh cracked pepper and a few grains of French sea salt.
Slideshow:More Amazing Lamb Recipes