For 4 people
For 4 people
Preheat your oven to 240°C.
In a saucepan, melt some butter without browning it.
Brush the lamb saddle generously with melted butter using a pastry brush. Then, sprinkle with dried thyme and season with salt and pepper on all sides.
Place the lamb on the oven rack, placing the drip pan underneath to collect the cooking juices. Cook the meat for 40 minutes at 240°C, basting it regularly with its juices.
Once cooking is complete, turn off the oven and let the meat rest for 10 minutes with the oven off (door closed) before carving.
Slice the lamb saddle into medium-thick slices and collect the cooking juices in the drip pan and place them in a sauceboat.
Serve the slices of lamb saddle piping hot, generously coated with their cooking juices.
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