Summary

Ingredients

• 1 saddle lamb
• 1 clove garlic
• 2 sprigs rosemary
• 4 sprigs thyme
• Sage leaves, optional
• 3 tablespoon olive oil
• salt and pepper

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Because the roast doesn`t make any sauce, a juicy potato gratin and a few green green beans are enough.
6. 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.