Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 kg lamb back
- 2 teaspoons mustard
- 2 teaspoons oil
- 1 teaspoon rosemary
- 1 teaspoon thyme
- 1 teaspoon paprika powder
- 3 cloves garlic, diced or crushed
- 1 onion (s), sliced
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Remove the fat from the saddle of lamb, leaving only a thin layer of fat. Salt and pepper.
- Mix the mustard and oil in a small bowl and mix in the finely chopped or pressed garlic, thyme, rosemary and paprika.
- Brush the saddle of lamb with it and place in the soaked Römertopf. Add the chopped onion and 2 tablespoons of water.
- Place in the cold oven and cook for 75 minutes at 250 ° or with convection at 220 °.
- Let it stand for 10 minutes in the switched-off oven without the lid
- There is little sauce.
- Parsley potatoes, potato gratin or mashed potatoes and bacon beans go well with it
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