Herbed Lamb Salmon

5 from 2 votes
Prep Time 10 minutes
Cook Time 3 minutes
Rest Time 15 minutes
Total Time 28 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 2 Lamb salmon
  • 2 Branches Rosemary
  • Thyme, finely chopped
  • Fresh garlic, thinly sliced
  • Rapeseed oil
  • Fleur de sel
  • Pepper, freshly ground
  • Cling film
  • Olive oil for frying


  • Rinse the meat, pat dry and place on a plate.
  • Spread the mixed herbs on the lamb salmon.
  • Place garlic slices on top to taste.
  • Pour some oil on the herbaceous meat and then wrap each lamb salmon individually and tightly (!) In cling film.
  • Put the meat in the refrigerator for 12 hours.
  • The next day, one hour before roasting, take the lamb salmon out of the refrigerator and remove the foil.
  • Heat olive oil in a pan and fry the lamb salmon with the herbs for 2 - 3 minutes, add a little butter and put the meat in the oven at 80 ° for about 15 minutes.
  • If you want to be sure about the cooking level, use a thermometer, a core temperature of 56 ° is ideal.
  • Take the meat out of the oven and season with pepper and fleur de sel.
  • Goes very well as a side dish: rosemary potatoes, aioli with a few cherry tomatoes. Good Appetite !
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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