Saddle Of Lamb on Bone with Herb and Garlic Crust
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1.2 kg saddle lamb
- 5 clove (s) garlic
- 1 teaspoon salt
- 0.5 teaspoon ½ pepper, black, freshly ground
- 1 teaspoon paprika powder, noble sweet
- 2 tablespoon herbs, thyme, basil, rosemary, parsley, chopped
- 3 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Cut the saddle of lamb in the middle along the spine so that the back is cooked better. Cut the garlic cloves into sticks. Pierce the back with a sharp knife at even intervals and insert a garlic stick into each hole.
- Mix the remaining ingredients and rub them on the back. Place in a roasting pan, pour a cup of water on the bottom and fry at 225 ° C for about 10 minutes.
- Reduce the heat to 180 ° C and fry the meat until pink for another 30 minutes. A little longer if you like, if you like it more well-done.
- Scoop up the frying fat more often in between. Let the roast rest for 10 minutes before slicing.
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