Saddle of Lamb

Skin the saddle of lamb, discard the small fillets lying on the underside and set aside.

Preheat the oven to 200 °C. Rub the saddle of lamb with the herbs, salt and pepper. Carefully pierce it in five places and insert the peeled garlic cloves.

Place in a roasting pan or possibly on a rimmed baking sheet, add half a cup of water and spread the butter in flakes evenly over the rack of lamb.

Put in the hot oven and roast for about half an hour. After 15 min add the fillets. The length of cooking time depends on whether you want the meat pink or “cooked through”. I find that lamb tastes best pink. If you like it more well-done, you can cook it for ten minutes longer (but always add the fillets 15 minutes before the end of the cooking time).

It is recommended to marinate it in oil and a little red wine for 24 hours before roasting. This is best done in a freezer bag.

Add the garlic cloves (instead of putting them in the meat) and the dry herbs. The back is salted after marinating, i.e. just before roasting.

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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