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.