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Roast Saddle of Lamb with Thyme and Mustard Sauce
- Serves
8-12
- Difficulty
Medium
Published 1978
If you want a change from roast beef or pork over Christmas you might treat yourself to a saddle of lamb. A saddle is a magnificent looking joint and will feed 8-12 people depending on its size. Carve the meat in long, thin strips down the length of the joint.
Ingredients
- juice of
1 4 tablespoons 4 x 15 ml
Method
If possible, prepare the joint the night before. Mix the lemon juice in a bowl with the olive oil an chopped garlic and season with salt and black pepper. Rub the lamb all over with this mixture. Sprinkle the thyme on the underside of the meat and press it into any cracks. Leave the joint underside up so that the thyme stays on the flesh. Cover the pan and leave in a cool room for several hours
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