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Stuffed Saddle of Lamb: A traditional Easter dish

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Easter rhymes with palatal bliss! Chef Gérard Pyaneeandee of Shandrani Beachcomber has crafted a dish that any cook can try: stuffed saddle of lamb – a classic of Easter celebrations. It is an easy and simply delicious recipe that your guests will thoroughly enjoy.

Quick and easy, the recipe is delectable and a pure delicacy. This summarizes our saddle of lamb stuffed with pepper and saffron. It is an easy recipe in the sense that its main ingredient is fillet of saddle of lamb, a nicely cut portion from the upper thigh, and considered as the most delicious part of the lamb. Very tender, it is easy to cook.

This classic Easter recipe is given a local taste with ingredients like saffron, papaya and coconut milk. Enjoy!



Pepper and saffron stuffed lamb served with green papaya fricassee with coconut milk, crunchy asparagus and garlic juice


1.5 kg. Lamb (1 kg. of saddle lamb boneless)

100 g breaded asparagus

6 baby carots

6 cherry tomatoes

Lamb stuff*

700 g green papaya (green papaya fricassee **)

Garlic juice***

Flatten the meat on a sheet of cling film.

Season with salt and pepper.

Arrange the stuff in a line down the middle.

Bring the sides up, roll and tie the saddle with a string like a joint.


Pre-heat the oven at 80ºC, 25 minutes and put in the oven for 3 hours.

*Lamb stuff


300 g minced lamb meat

10 g chopped garlic

80 g chopped onion

2 g thyme

125 g sandwich bread

200 ml cooking cream

1 piece red pepper (dice)

5 g saffron

2 whole eggs

Salt, pepper


Chop the trimmings of the saddle of lamb and add garlic, onion, thyme, pepper and saffron.

Mix them all. Leave the sandwich bread to soak in the cooking cream for about 10 minutes environs and add the meat mix.

Then, add two whole eggs.

Check for the seasoning. And keep in the fridge.


**Green papaya fricassee

400 g grated papaya (disgorged with coarse salt)

50 g sliced onions

15 g coarse salt

15 g chopped garlic

1   chilli

1 g curry leaves

100 ml coconut milk

30 ml oil


Grate the green papaya and add the coarse salt. Leave to disgorged for one hour.

Then rinse abundantlyto remove all the salt. Press to remove the excess of water.

In a frying pan, heat the oil and add onions, and cook for 3 minutes, then garlic, curry leaves and chilli.



Add the coconut milk and leave to simmer on a low heat for about 15 minutes.

Garlic juice***

1 kg lamb bones or poultry carcases

50 g garlic roasted in the oven. Make into a purée

100 g sliced onions

 5 g thyme

50 g carrots

1 tbsp concentrated tomato



In a saucepan, brown the carcases or lamb bones; add onion, carrots, concentrated tomato and very little pepper.


Add 1.5 litre of water. Allow to reduce for 1 hr. Sieve the mixture.

Incorporate the garlic in purée and allow to reduce 1 more hour.

Fix the seasoning.


Presentation :

The papaya fricassee at the centre of the plate

Cook separately the baby carrots, asparagus and cherry tomatoes in butter and some water. Monitor well the cooking process.

Cut the cooked meat into slices of 3cm thick and put up next to the papaya

Coat with garlic sauce. Add chervil and some fleur de sel to garnish.

Bon appetit.