Saddle of lamb with herb crust

Name: Saddle of lamb with herb crust
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 1-1.2 kg Saddle of lamb; 7-10 Tbsp salt, white pepper; 1 Garlic clove; 1 bunch of parsley; 1 washer Toast; 1-2 TABLESPOONS Rosemary; 1 tablespoon (25 g) Fresh cream; 250 g Sweet peas; 30 g butter/margarine; 1 medium onion; 300 g frozen peas; 1 tablespoon (20 g) Flour; 1/4 l Milk; 7-10 Tbsp peel and juice of 1/2 untreated lemon

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

1-1.2 kg Saddle of lamb
7-10 Tbsp salt, white pepper
1 Garlic clove
1 bunch of parsley
1 washer Toast
1-2 TABLESPOONS Rosemary
1 tablespoon (25 g) Fresh cream
250 g Sweet peas
30 g butter/margarine
1 medium onion
300 g frozen peas
1 tablespoon (20 g) Flour
1/4 l Milk
7-10 Tbsp peel and juice of 1/2 untreated lemon

Directions

1
Wash the meat, season. Bake in a hot oven (electric cooker: 225 °C / convection oven: 200 °C / gas: level 4) for 40-50 minutes. Pour on a little water
2
Peel and chop the garlic. Wash and chop the parsley. Crumble the toast. Mix everything with rosemary and crème fraîche, season. After 30 minutes spread on the meat
3
Clean and wash the sugar snap peas. Heat 10 g fat. Peel and chop the onion and fry with the peas. Season. Add 1/4 l water. Steam covered for 8-10 minutes.
4
Heat 20 g of fat and sauté the flour in it. Deglaze with milk and the broth from the peas. Simmer for about 5 minutes. Season with salt, pepper, lemon peel and juice
5
Remove meat from the bone and cut into slices. Add roast stock to the sauce as desired. Serve everything. Roast potatoes taste good with it
6
Drink: strong red wine