Pink Roasted Saddle of Lamb with Mustard and Herb Crust, Mediterranean Vegetables, Rosemary Potatoes
Servings: 4 people
- 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: 100g | Calories: 325kcal | Carbohydrates: 13g | Protein: 2.8g | Fat: 29.4g