I have eaten lamb on five continents. I keep a mental list. The saddle of lamb at Hotel Jagdhof in Stubai Valley sits near the top. The hotel has its own hunting ground in the Tyrolean Alps, and their kitchen treats game and lamb with a precision that comes from knowing exactly where the meat walked that morning.
This is a thick herb crust built on pine nuts and parmesan, pressed onto seared lamb and roasted until the outside turns golden and the inside stays pink. The crust holds. It doesn’t crumble off when you slice. I brought this recipe home to Australia and have made it a dozen times since, adjusting almost nothing.
Serve it with roasted zucchini and cherry tomatoes. Keep it simple. The lamb does not need competition on the plate. 
How to Make Herb-Crusted Saddle of Lamb
Building the Crust
Blend the thyme, rosemary, parsley, toast crumbs, garlic, pine nuts, and parmesan in a food processor until you get a coarse, even texture. You want it to stick together when pressed, not turn into powder.
Add the olive oil gradually. Stop when the mixture holds its shape between your fingers.
Getting the Roast Right
Sear the lamb hard on all sides before coating. A hot pan, no crowding. You need a dark crust underneath or the herb layer has nothing to grip.
Press the herb mixture firmly onto the seared surface. Use your hands. Pack it on thick, about 5mm (1/4 inch). Roast at 180C (350F) until the internal temperature hits 55C (130F) for medium-rare.
Rest the lamb for at least 10 minutes before slicing. Cut with a sharp knife in one motion so the crust stays intact.
Herb-Crusted Saddle of Lamb
- Total Time: 80 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
A flavorful herb-crusted saddle of lamb, complemented by a vibrant paprika-zucchini medley and savory chickpea patties. Perfect for a special occasion.
Ingredients
- 2 lbs (907 g) Saddle of lamb
- 3 oz (85 g) Thyme
- 2 oz (57 g) Rosemary
- 2 oz (57 g) Parsley
- 2 Slices (crumbled) Toast
- 1 Garlic Clove
- 1 tbsp Pine nuts
- Pinch of salt and freshly ground black pepper
- 2 tbsp Parmesan Cheese
- Olive oil
- 2 Zucchini
- 1 Pepper red
- 3 Garlic gloves
- Rosemary/Thyme
- Salt/Pepper
- Olive oil
- 1 cups (237 ml) Chickpea flour
- 4 cups (946 ml) Beef broth
- 1 Egg
- 4 tbsp Olive oil
- Parmesan Cheese
- Pepper
Instructions
- Stir together bread crumbs, parsley, rosemary, Parmesan cheese, pine nuts, minced garlic, salt, and pepper in a bowl. Drizzle with 2 1/2 tablespoons of oil, toss until combined, and chill.
- Put oven rack in middle position and preheat to 392°F (200°C).
- Season lamb with salt and pepper. Brown on all sides, then roast for 25 minutes until cooked. Pack over the herb crust, drizzle with more oil, and roast until the crust is golden.
- Paprika-Zucchini-Medley
- Wash and dice zucchini and pepper. Brown the pepper cubes in olive oil, then add the zucchini cubes after a few minutes. Gradually add the garlic cloves, rosemary, and thyme. Season with salt and pepper.
- Chickpea Patties
- Put oven rack in middle position and preheat to 392°F (200°C).
- Mix chickpea flour, beef broth, and Parmesan cheese with a hand-held blender and chill for 1 hour.
- Cover a baking tray with plastic wrap, fill with the chickpea mixture, cover with aluminum foil, and bake for 35 minutes.
Notes
- For a richer flavor, marinate the lamb in olive oil and herbs for at least 2 hours before cooking.
- To make the chickpea patties ahead of time, prepare the mixture and refrigerate overnight. Bake as directed before serving.
- Leftover lamb can be sliced and used in salads or sandwiches for a delicious meal the next day.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 200g
- Calories: 500
- Sugar: 5
- Sodium: 500
- Fat: 30
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 100
Frequently Asked Questions
Can I use a rack of lamb instead of saddle?
Yes, but reduce the roasting time by about 10 minutes. A rack is thinner than a saddle, so it cooks faster. Check the internal temperature at 55C (130F) for medium-rare rather than going by time alone.
How do I keep the herb crust from falling off?
Two things. First, get a hard sear on the lamb before applying the crust. The browned surface gives the mixture something to grip. Second, press firmly with your hands and refrigerate the coated lamb for 15 minutes before roasting if the crust feels loose.
Can I prepare the herb crust in advance?
The crust mixture keeps well in the fridge for up to two days. Store it in an airtight container. Bring it to room temperature before pressing it onto the lamb so it adheres properly.
