Lamb stuffed with Plums and Barley glazed with Plum Conserve

We have teamed up with our friends at Simply Beef and Lamb, to bring to you some delicious recipes.  This recipe is for an elegant autumnal roasted saddle of lamb which is stuffed with pearl barley, plums and mint and glazed with plum conserve.


Serves: 6

Prep Time: 55 minutes

Avg. cooking time for 3lb: 1 hour 50 minutes


  • 1 x 1.3kg/3lb lean boned saddle of lamb, trimmed
  • Salt and freshly milled black pepper
  • 30ml/2tbsp olive oil


  • 30ml/2tbsp plum or damson conserve, softened with a little boiling water
  • 15g/½oz melted butter
  • 50g/2oz pearl barley, cooked
  • 30ml/2tbsp freshly chopped mint
  • 100g/4oz fresh plums or damsons, stoned and finely chopped
  • Grated zest of 1 orange


  • 25g/1oz plain flour
  • 150ml/¼pint dry cider
  • 600ml/1pint good, hot lamb stock

Cooking Times


25 minutes per 450g/1lb plus 25 minutes

Well done

30 minutes per 450g/1lb plus 30 minutes


  • Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.
  • To prepare the stuffing; mix all the stuffing ingredients together, season and set aside.
  • Place the saddle of lamb on a chopping board, skin side down, season on both sides. Spread the stuffing over the surface of the saddle, roll up and secure with butcher’s string or elasticated meat bands to secure.
  • Transfer the joint to a metal rack in a non-stick roasting tin and drizzle with the olive oil. 10 minutes before the end of the cooking time remove the joint from the oven, brush with the plum or damson glaze and return to the oven for the remainder of the cooking time.
  • Remove the joint from the oven, loosely cover with foil and leave to rest for 15-20 minutes. Meanwhile, make the gravy; spoon off any excess fat from the roasting tin and discard. Place the tin over a medium heat and sprinkle with the flour. Stir well with a small whisk or spoon, add a little cider and stir again, scraping the base of the pan to release any rich lamb sediment.
  • Add the remaining cider, stock and any meat juices from the lamb plate, adjust the seasoning, if required and simmer for 8-10 minutes, stirring occasionally until thickened. Strain before serving.

Serve with braised fennel or Brussels sprouts, roast potatoes and the gravy.


To visit Simply Lamb and Beef click here  ←

For more delicious recipes click here  ←

Image provided by EBLEX


The following two tabs change content below.
Mother of three grown-up daughters I am the ultimate multi-tasker and am passionate about my role as Silversurfers Website Editor and Social Media Manager. Always on the lookout for all things that will interest and entertain our community. Fueling fun for the young at heart!

Leave a Comment!

Not a member?

You need to be a member to interact with Silversurfers. Joining is free and simple to do. Click the button below to join today!

Click here if you have forgotten your password

Community Terms & Conditions

Content standards

These content standards apply to any and all material which you contribute to our site (contributions), and to any interactive services associated with it.

You must comply with the spirit of the following standards as well as the letter. The standards apply to each part of any contribution as well as to its whole.

Contributions must:

be accurate (where they state facts); be genuinely held (where they state opinions); and comply with applicable law in the UK and in any country from which they are posted.

Contributions must not:

contain any material which is defamatory of any person; or contain any material which is obscene, offensive, hateful or inflammatory; or promote sexually explicit material; or promote violence; promote discrimination based on race, sex, religion, nationality, disability, sexual orientation or age; or infringe any copyright, database right or trade mark of any other person; or be likely to deceive any person; or be made in breach of any legal duty owed to a third party, such as a contractual duty or a duty of confidence; or promote any illegal activity; or be threatening, abuse or invade another’s privacy, or cause annoyance, inconvenience or needless anxiety; or be likely to harass, upset, embarrass, alarm or annoy any other person; or be used to impersonate any person, or to misrepresent your identity or affiliation with any person; or give the impression that they emanate from us, if this is not the case; or advocate, promote or assist any unlawful act such as (by way of example only) copyright infringement or computer misuse.

Nurturing a safe environment

Our Silversurfers community is designed to foster friendships, based on trust, honesty, integrity and loyalty and is underpinned by these values.

We don't tolerate swearing, and reserve the right to remove any posts which we feel may offend others... let's keep it friendly!