Roast Saddle of Lamb

* the way to cook this part of the lamb is in fact quite similar with rack of lamb. But meat from saddle is much more tender and juicy. Very difficult to find this part in shops. I order through a meat importer from Wales.

Ingredients:
Lamb Saddle x 1 (usually the lamb saddle consists of 2 pc, right side and left side. just use 1 side. If it's a frozen one, make sure you give enough time to defrost in fidge. Then the centre of the saddle is still very frozen, you cannot cook this well)
rosemary - minced
garlic - minced
Potato

Mint Sauce
a few bunches of fresh mint leaves - remove stems, just keep the leaves
olive oil
red wine vinegar
golden caster sugar
pinch of salt


How to Make the Mint Sauce:
just put all the mint leaves, 1-2 ttbsp of red wine vinegar, 1-2tbsp of golden caster sugar and a pinch of salt to the blender with a good drizzle of olive oil, Blend to the consistency you like and the taste you like.

How to Make the Lamb Saddle: 
1. Preheat oven to 230'C.

2. Wash and wipe dry the lamb saddle.

3. Marinate with salt, pepper, minced rosemary, minced garlic, paprika and olive oil - massage the saddle with this marinate mix thoroughly.

4. Wash and drain the potatoes and cut into wedges.

5. Heat up a frying pan with olive oil and brown all sides of the lamb.

6. Place the sddle on the oven tray, skin side up. Then add all marinate left on the fyring pan back to the top of the saddle. Sprinkle some more paprika and drizzle a bit more olive oil and place some extra rosemary leaves on top. Add the cut potatoes on the sides of the tray.

7. Roast for 15min, then turn down heat to 200'C and cook for another hour. Test with a meat thermometer.

8. Take out from oven and rest for 5-10 mintues before cut into slices.

Serve with the roast potatoes with the lamb and marinate juice left on the naking tray and the mint sauce!

Enjoy!