Name: Saddle of Lamb
Ingredients: 1 saddle of lamb (also known as the double loin or double rack), excess fat and long, flat flank sections removed, saddle rolled and tied; Kosher salt and freshly ground black pepper; 1 tablespoon finely chopped fresh rosemary; Potatoes Anna (for serving); Lightly sautéed zucchini (for serving)

Cooks' Note

The saddle is sometimes called the double loin or double rack. The best saddles are cut from the loin. Ask the butcher to remove all excess fat and the long, flat flank sections. The saddle should then be rolled and tied so that it looks trim.

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