Roast saddle of lamb with rosemary mash


  • boned saddle of lamb
  • 3 tbsp. olive oil
  • small bunch of wild garlic
  • 2 sprigs of rosemary, leaves only
  • 2 sprigs of mint
  • sea salt
  • black pepper
  • fresh lemon juice


    step 1

    Heat the oven to 180oC. Roughly chop the wild garlic, rosemary and mint in a blender or by hand and place in a bowl. Add 2 tbsp of olive oil or more if needed and mix, adding salt and pepper and a squeeze of lemon juice. Lay out the lamb saddle on a board with the fat side down and put the herby mixture in a line down the middle of the meat.

    step 2

    Roll the meat into a sausage, place a sprig of rosemary on top, then tie with string 3 or 4 times along the meat to secure it. Rub a little olive oil, salt and pepper over the outside.

    step 3

    Heat a small amount of olive oil in a large pan and place the rolled lamb in to seal for about 6 minutes until golden, turning the meat.

    step 4

    Place the lamb in a baking tray in the preheated oven and cook for 30-40 minutes for lovely pink meat, longer if you prefer.

    step 5

    When cooked, leave to rest for at 15 minutes on a board, covered with foil.