Traditional Boneless Lamb Saddle Recipe

Serves: 4–6
Prep Time: 30 minutes
Cook Time: 45–60 minutes
Rest Time: 15 minutes

Ingredients

• 1 boneless lamb saddle (about 2.5–3 pounds), trimmed and butterflied

• 2 tablespoons olive oil

• 1 tablespoon kosher salt

• 1 teaspoon freshly ground black pepper

• 4 cloves garlic, minced

• 2 tablespoons fresh rosemary, chopped

• 1 tablespoon fresh thyme, chopped

• 1 tablespoon Dijon mustard

• Zest of 1 lemon

• Optional: Butcher’s twine

Instructions

1. Preheat and Prep:
   Preheat your oven to 375°F (190°C). Place the butterflied lamb saddle fat side down on a cutting board.

2. Make the Herb Paste:
   In a small bowl, combine garlic, rosemary, thyme, mustard, lemon zest, olive oil, salt, and pepper to make a fragrant paste.

3. Season the Lamb:
   Rub about half the paste over the inside (meaty side) of the lamb. Roll the saddle tightly back into a roast shape, with the fat on the outside. Tie with butcher’s twine every couple of inches to secure.

4. Rub the Exterior:
   Rub the remaining herb paste over the outside of the rolled saddle.

5. Roast:
   Place the lamb on a rack in a roasting pan. Roast for about 45–60 minutes, or until the internal temperature reaches:

   • 125°F (52°C) for rare

   • 130–135°F (54–57°C) for medium-rare

   • 140°F (60°C) for medium

6. Rest:
   Transfer to a cutting board, tent with foil, and let rest for at least 15 minutes before slicing.

7. Serve:
   Slice into medallions and serve with roasted vegetables, creamy mashed potatoes, or a spring salad.