Summary

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

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Instructions

1. Remove the fat from the saddle of lamb, leaving only a thin layer of fat. Salt and pepper.
2. Mix the mustard and oil in a small bowl and mix in the finely chopped or pressed garlic, thyme, rosemary and paprika.
3. Brush the saddle of lamb with it and place in the soaked Römertopf. Add the chopped onion and 2 tablespoons of water.
4. Place in the cold oven and cook for 75 minutes at 250 ° or with convection at 220 °.
5. Let it stand for 10 minutes in the switched-off oven without the lid
6. There is little sauce.
7. Parsley potatoes, potato gratin or mashed potatoes and bacon beans go well with it