Saddle Of Lamb on Bone with Herb and Garlic Crust

Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. Scoop up the frying fat more often in between. Let the roast rest for 10 minutes before slicing.