Lamb loin, quick and easy

Ingredients for 4 servings:

• 1 saddle of lamb
• 1 clove(s) garlic
• 2 sprigs rosemary
• 4 sprigs of thyme
• Sage leaves, optional
• 3 tbsp olive oil
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 50 minutes

Trim the excess fat from the lamb loin, leaving a very thin layer, and cut the remaining fat into a diamond shape. Make an incision on the left and right sides of the backbone, extending down to the rib bones. To make the loin fillets easier to remove after roasting, cut a small piece around the corner so that the fillets rest only on the ribs. Cut the garlic into thin strips. Pull the loin fillets slightly away from the bone. Now place the diced garlic, a rosemary sprig, and two thyme sprigs on each side into the incisions. If desired, add a few sage leaves. Lightly salt and pepper the inside of the loin fillets. Tie them with kitchen string so that the fillets rest on the bones again. Brush with olive oil, place in an ovenproof dish (or similar), and roast in a preheated oven at 200°C (400°F) for 30-35 minutes. After this time, the meat will still be nice and pink and juicy on the bone. If you prefer it to be cooked more thoroughly, leave it in the oven for 5-10 minutes longer. Since the roast doesn’t produce any gravy, a juicy potato gratin and some green beans will suffice. Depending on the size of the lamb loin and what you’re having before and/or after, it can serve 6 people. For 8 people, you’ll need a lavish meal around it.