Lamb saddle ... who knew?

When I say that I spent almost 3 hours looking for a recipe for this puppy and even watched how the butcher cut this thing, I am not lying. This is what we had in our freezer left from the lamb that we bought at Leyden Glen.



It looked like something out of the Flintstones. I plowed ahead and just did what I could with it.



I did read lots of recipes and then I found a paste used on Lamb over at Chocolate and Zucchini that used. I chopped:

Fresh Rosemary
10 Anchovies
olive oil (about 2 Tbl)
Balsamic Vinegar (about 2 Tbl)
Lemon zest from one lemon
Salt and pepper to taste

Once it was a paste I slathered it all over the meat. I then roasted it at 350 for about 45 minutes. That was it. It was really good but very hard to eat because it wasn't something that we could make into lamb loin steaks or do anything with other than sit there like cavemen (ok, *I* did use a knife and fork) and eat it.



I also made some beans to go along with it.



With this I took a little rosemary and sage. I also threw in garlic and some stewed tomatoes.



I steamed some asparagus and dinner was thrown together.

Oh and I couldn't resist showing you my Peonies that I got from the garden. I love being able to grow these here!