With a sharp knife, peel out the fillets on the underside of the back. Mix a pressed clove of garlic with 1 tablespoon of olive oil, brush the fillets with it and set aside.
Roughly remove the fat on the top of the back and cut the meat in the middle, left and right along the spine down to the rib bones. Scrape the meat along the ribs so far that it is only held about 1 cm from the rib bones and you can fold it outwards.
For the marinade, finely grind the berries and grains and stir into the mustard and olive oil together with 2 crushed garlic cloves. Brush the folded salmon with this paste, spread the herbs on top and fold the meat back onto the bones. Tie tightly with the butcher`s thread. It has to be this special thread that does not contain any plastic and does not break even when seared. Store the back well wrapped in the refrigerator overnight and take it out the next day at least 1 hour before frying, so that the meat can reach room temperature.
Preheat the oven to 100 ° C. Heat a coated pan that is not too large for the saddle of lamb, add 2 tablespoons of olive oil and sear the saddle thoroughly on all sides for about 5 minutes. Put the open pan in the oven and fry for 30 minutes on top and bottom heat. Then remove the butcher`s thread, unfold the meat again and detach it from the rib bones with a cut. Cut the salmon diagonally in the middle to check that it is cooked. The inside of the meat should still be slightly pink. If the meat juices still run out while cutting, put it back in the pan and let it rest for another 5 minutes in the exposed oven with the door open.
In the meantime, heat the lamb stock in a saucepan and mix with the ingredients for the sauce, reduce until creamy. Season to taste with pepper and salt.
For the lamb fillets, they weigh about 150 g together, heat a little olive oil in a small pan and sear the meat all around for about 2 minutes. Place the lid on the pan at an angle and let it rest for another 10 minutes on the induction plate. On a normal stove, push the pan off the plate because the excess heat would cook the fillets too well. Sliced together with the salmon and served, it is enough for 4 people, otherwise it would be a little tight.
As a side dish, beans, but also green cauliflower, romanesco or broccoli cut into small florets and carrots cut into boats. Fried cubes of firm pears with cranberries also go well with it. Or samphire (salicorne) from the mudflats, if you can get them, they can be a tasty addition when fried briefly. Another side dish is spaetzle.
General remarks on the roasting time. My rack of lamb was 16 cm long, 12.0 cm wide at the front and 10.5 cm at the back. The height of the spinal bone was exactly 5 cm. The roasting time primarily determines the height of the backbone but also the width of the back. It is not influenced by the length.
When buying a saddle of lamb, you should make sure that the fillets are still there and have not been bought beforehand by the seller. They are part of the entire back, after all, they are the most expensive pieces of meat.
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