Pink Roasted Saddle of Lamb with Mustard and Herb Crust, Mediterranean Vegetables, Rosemary Potatoes

5 from 5 votes
Course Dinner
Cuisine European
Servings 4 people
Calories 325 kcal


  • 1,5 kg Saddle of lamb, on the bone
  • 120 g Butter
  • 80 g White bread cubes
  • 3 tbsp Mustard
  • 4 tbsp Forest herbs
  • 300 g Peppers, zucchini, eggplant, mushrooms
  • 1 Onion
  • 1 tbsp Olive oil
  • Salt, pepper, garlic, sugar
  • 200 g Potatoes
  • Rosemary, fresh


  • For the herb crust: chop the herbs and mix with the soft butter, garlic, white bread and mustard
  • Mediterranean vegetables: heat olive oil in a pan, sauté the onion, add the vegetables and simmer for about 10 minutes over medium heat. Season to taste with spices.


Serving: 100gCalories: 325kcalCarbohydrates: 13gProtein: 2.8gFat: 29.4g
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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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