Festive saddle of lamb

Name: Festive saddle of lamb
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g baby potatoes; 2 medium-sized onions; 4 Garlic cloves; 1 kg Saddle of lamb; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 200 g green beans; 4 discs Bacon (à approx. 10 g); 2 medium-sized tomatoes (about 100 g each); 30 g grated parmesan cheese; 1 collar Thyme; 1 1/2 TABLESPOONS clear broth (instant); 3 TABLESPOONS Cornstarch

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g baby potatoes
2 medium-sized onions
4 Garlic cloves
1 kg Saddle of lamb
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Oil
200 g green beans
4 discs Bacon (à approx. 10 g)
2 medium-sized tomatoes (about 100 g each)
30 g grated parmesan cheese
1 collar Thyme
1 1/2 TABLESPOONS clear broth (instant)
3 TABLESPOONS Cornstarch

Directions

1
Peel and wash the potatoes. Peel onions and garlic. Quarter onions and chop 2 cloves of garlic roughly. Wash the saddle of lamb and dab dry. Season with salt and pepper. Heat 1 tablespoon of oil in a frying pan and fry the saddle of lamb all around. Spread the potatoes, onions and garlic in the roaster.
2
Season with salt and pepper and roast in the preheated oven (electric cooker: 200 °C/ gas: level 3) for 35-40 minutes. In the meantime, clean and wash the beans and cook in salted water for 12-15 minutes. Drain the beans, place them in 4 bundles and wrap each with 1 bacon slice. Heat remaining oil in a pan and fry bean bundles at medium heat for 4-6 minutes. Season with pepper. Wash and halve the tomatoes. Season with salt and pepper and sprinkle with parmesan. Add the tomatoes to the roaster shortly before the end of the cooking time and bake for about 5 minutes. Wash thyme and dab dry and chop thyme and the remaining garlic coarsely. Spread 2/3 of the mixture over the saddle of lamb and roast for about 1 minute. Remove the saddle of lamb from the bone, cut into slices and arrange on a plate on the bone if necessary. Arrange potatoes, beans and tomatoes around it and keep warm. Deglaze the meat with 400 ml water, bring to the boil and simmer for about 5 minutes.
3
Add the tomatoes to the roaster shortly before the end of the cooking time and bake for about 5 minutes. Wash thyme and dab dry and chop thyme and the remaining garlic coarsely. Spread 2/3 of the mixture over the saddle of lamb and roast for about 1 minute. Remove the saddle of lamb from the bone, cut into slices and arrange on a plate on the bone if necessary. Arrange potatoes, beans and tomatoes around it and keep warm. Deglaze the meat with 400 ml water, bring to the boil and simmer for about 5 minutes. Pour sauce through a sieve into a small pot, season with stock and bring to the boil. Stir starch with approx. 3 tablespoons of water until smooth. Thicken the sauce with it. Add the remaining thyme mixture. Season to taste with salt and pepper. Serve the saddle of lamb garnished with thyme if desired. Serve with extra sauce
4
Pour sauce through a sieve into a small pot, season with stock and bring to the boil. Stir starch with approx. 3 tablespoons of water until smooth. Thicken the sauce with it. Add the remaining thyme mixture. Season to taste with salt and pepper. Serve the saddle of lamb garnished with thyme if desired. Serve with extra sauce