The lamb of northern Provence has a delicate meat that marries well with herbs. The saddle is a cut comprising the racks that are deboned but still held together by the skin. Ask your butcher to debone it for you.
- 1.2 kg (2 lb 8 oz) deboned saddle of lamb
- 2 tbsp chopped parsley
- 2 tbsp chopped tarragon
- 1 tbsp chopped thyme
- freshly ground pepper
- 50 g (2 oz) softened butter
- 3 tbsp fine breadcrumbs
- 2 tbsp olive oil
- 3 different-coloured capsicums, cut into bite-size pieces
- 6 garlic cloves, with the skin
- a little extra olive oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time 10 minutes
Without damaging the skin, remove some of the excess fat from the saddle.
Place the parsley, tarragon and thyme in a bowl. Season with salt and pepper and mix with the butter and breadcrumbs.
Place the deboned rack of lamb, skin-side down, on a board and spread the herb mixture over the meat. Roll the meat into a roast and tie it with about 10 rounds of kitchen string about 2 cm apart.
Preheat the oven to 180°C (350°F/Gas 4).
Heat the olive oil in a small oven-proof pan and gently brown the roast on all sides. Add the capsicum and whole garlic around the meat and roast for 40 minutes.
Turn off the heat and rest the meat in the oven for about 10 minutes.
Cut the string and carve the meat into 3 cm (1 inch) slices. Serve the lamb with the capsicum and garlic, drizzling the meat with a little extra olive oil.
Photography by Benito Martin