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 !