Provençal saddle of lamb

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Rub the saddle of lamb with a tablespoon of oil, salt, pepper and two teaspoons of Provençe herbs. Clean, wash and coarsely chop the soup greens. Place everything on the fat pan of the oven and bake in the preheated oven (electric: 200 °C/ gas: level 3/) for 40 minutes. Peel the carrots so that some greenery remains and wash them. Peel the shallots and quarter them lengthwise.

2. 2

   Clean and wash the zucchini and cut into thick sticks. Cook the carrots in boiling salted water for ten minutes and drain. Heat the remaining oil in a pan and fry the shallots for five minutes, turning them over. Add the zucchini and remaining herbs and braise for another five minutes. Briefly toss the carrots. Keep vegetables warm. Remove the saddle of lamb from the oven. Dissolve roast with 1/4 litre water, pour through a sieve into a pot and bring to the boil. Mix butter and flour and stir into the sauce in small portions until it has the desired consistency. Season to taste with salt and pepper.

3. 3

   Remove the saddle of lamb from the oven. Dissolve roast with 1/4 litre water, pour through a sieve into a pot and bring to the boil. Mix butter and flour and stir into the sauce in small portions until it has the desired consistency. Season to taste with salt and pepper. Remove the saddle of lamb, cut open and arrange on the bone. Place on a plate with the vegetables and garnish with herbs. Add the sauce