Saddle Of Lamb, Quick and Easy
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 saddle lamb
- 1 clove garlic
- 2 sprigs rosemary
- 4 sprigs thyme
- Sage leaves, optional
- 3 tablespoon olive oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut off the excess fat from the saddle of lamb, but there should be a very thin layer left over, cut into the remaining fat in a diamond shape.
- Make an incision to the left and right of the spine down to the rib bones. To make the back fillets easier to loosen after frying, cut a small piece around the corner so that the fillets only rest on the ribs.
- Cut the garlic into fine sticks. Pull the back fillets away from the bone a little. Now put the chopped garlic in the incisions, one rosemary sprig and two thyme sprigs on each side. If you want, you can add a few more leaves of sage. Lightly salt and pepper the back fillets from the inside. Tie with kitchen twine so that the fillets are back against the bone.
- Brush with olive oil, place on a fire-proof dish (baking dish or similar) and fry in a preheated oven at 200 degrees for 30-35 minutes. After that, the meat on the bone is still pink and juicy. If you want it to be cooked through, you can leave it in the oven for 5 to 10 minutes longer.
- Because the roast doesn`t make any sauce, a juicy potato gratin and a few green green beans are enough.
- Depending on the size of the back of the lamb and what comes before and / or afterwards, the back is also sufficient for 6 people, with 8 people there has to be a lavish menu around it.
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