Saddle of lamb

Name: Saddle of lamb
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1-1.25 kg Saddle of lamb; 6 Garlic cloves; 7-10 Tbsp dried herbs of Provence; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 50 g Butter; 200 g Aubergine; 250 g red and yellow peppers; 150 g Courgette; 200 g Carrots; 1 Onion; 2-3 TABLESPOONS Olive oil; 150 ml Vegetable broth (instant); 7-10 Tbsp fresh rosemary

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1-1.25 kg Saddle of lamb
6 Garlic cloves
7-10 Tbsp dried herbs of Provence
7-10 Tbsp Salt
7-10 Tbsp black pepper
50 g Butter
200 g Aubergine
250 g red and yellow peppers
150 g Courgette
200 g Carrots
1 Onion
2-3 TABLESPOONS Olive oil
150 ml Vegetable broth (instant)
7-10 Tbsp fresh rosemary

Directions

1
Wash the saddle of lamb, dab dry and remove the skin with the fat layer. Remove the small fillets on the underside of the back and set aside. Peel the garlic, prick the back in 5 places and insert 5 garlic cloves.
2
Season the meat with herbs from Provence, salt and pepper. Place in a roasting pan, add 1/2 cup of water. Spread butter in flakes on the saddle of lamb. Roast in a preheated oven (electric: 200 °C/ gas: level 3) for 30-40 minutes.
3
Place the lamb filets in the roasting pan 10-15 minutes before the end of the cooking time. Meanwhile, for the ratatouille, clean and wash the eggplant, peppers, courgettes and carrots and cut them into fine cubes. Peel and finely dice the onion.
4
Press the remaining garlic through a garlic press. Heat olive oil in a pan and fry the onion and eggplant cubes. Add the garlic and other vegetables, braise briefly and season with herbs from Provence, salt and pepper.
5
Deglaze with broth and stew covered for 4-5 minutes. Remove the saddle of lamb from the bone. Cut meat into slices and arrange on plates with the vegetables. Serve garnished with fresh rosemary if desired.