V.Klinks Provencal Saddle of Lamb with Rosemary Vegetables

Soak the dried tomatoes in cold water for fifteen minutes, then cut into small pieces.

Remove the narrow skin from the saddle of lamb. Turn the lamb back and split off the protruding backbone so that the back has a firm hold in the Reindl. Cut the fat layer in lozenges.

Preheat the oven to 180 degrees (convection oven, 160 degrees, gas mark 3).

Season the meat with salt, season with pepper and sear in olive oil on all sides (on the fat side at the beginning). Add the meat trimmings, rosemary leaves and onion and fry. Extinguish with a little bit of clear soup and put in the preheated oven for twenty minutes. In the meantime, pour clear soup over the meat repeatedly and finally extinguish with red wine.

In the meantime, for the olive crust, roast shallots and garlic in olive oil, add olives, dried tomatoes and freshly chopped parsley leaves and sauté. Season with salt and pepper and bind with bread crumbs.

For the vegetables, remove the peel from the potatoes and cut them into cubes. Roast in a frying pan with olive oil for ten minutes over medium heat with a lid.

Vegetables to the potatoes form, as well as the fresh finely chopped rosemary leaves, stir in well and roast for another ten min or so. Season to taste with salt and freshly ground pepper.

Remove the saddle of lamb from the heat, cool a little. Brush the saddle of lamb with the olive paste and briefly grill under the grill

Related Recipes:

Two Color Saddle of VenisonFor the two-colored saddle of venison, first preheat the oven to 170 °C hot air. Butter a saddle of venison... Marinated LambFor the dressing, pour buttermilk into a large container. Add rosemary and thyme sprigs as well as pepper, bay... Stuffed Leg of LambPreheat the oven to 150 °C. For the filling, remove the crust from the toast and cut into cubes, toast in a... Lamb Fillets Roasted in Herb Crumbs on PolentaLamb fillets roasted in herb crumbs on stirred polenta with shallot vinaigrette. Season the lamb fillets well... Lamb Tagine with Dried Plums From the SteamerFor the lamb tagine, wash and pat dry lamb, removing tendons if necessary. Peel onions and cut into wedges... Fillet of Venison WellingtonHave fun preparing this mushroom dish! Preheat the oven to 180 °C , convection oven 170 °C , gas mark 3)... Saddle of Venison with Chanterelle and SparrowsSaddle of venison: Remove and skin the saddle of venison. Rub the two fillets with salt, pepper and some of... Sea Bass with Vegetables and Garlic Rosemary PotatoesRemove the skin from the onions and cut them into noodles, remove the core from the peppers and cut them into... Saddle of Venison with Morel and Juniper SauceRemove all the skin from the well-cleaned saddle of venison, cut the bacon into long strips and lard the... Lamb Pot with HarissaA bean recipe for every taste: 1. pour boiling hot water over bulgur in a baking bowl and let it swell for 30...