PREPARING THE LAMB ROLL
Prepare a mixture with aromatic herbs and the garlic clove without its core part. Rub the lamb saddle with the mixture and roll it up tightly, securing it with kitchen twine. Season with salt and pepper. Brush the surface of the meat roll with oil, then sear it in a pan with a drizzle of oil infused with a garlic clove. Rotate it to ensure even caramelization of the surface.
Transfer the lamb roll to a baking tray lined with aromatic herbs (retain the pan used for searing). Bake in the oven at 180°C for approximately 40 minutes, checking with a probe thermometer for an internal temperature of 58°C. Once reached, remove from the oven, cover with aluminum foil, and let it rest to allow the meat to relax. Keep warm if possible.
PREPARING THE POTATOES
Prepare the potatoes by cutting them into chunks and tossing them with olive oil, salt, and aromatic herbs. Place them on a baking tray and roast in the oven at 190°C for about 30 minutes or until golden brown, turning occasionally.
PREPARING THE SAUCE
Meanwhile, prepare the sauce. In the same pan used for cooking the lamb, add the meat drippings, Balsamic Vinegar of Modena, and butter. Bring to a simmer, stirring with a whisk. Mix a small amount of liquid with corn starch to form a slurry, then add it to the pan. Stir well, then remove from heat and set aside.
SERVING THE DISH
Slice the lamb into thick slices, about 2 cm thick, and arrange them on a serving platter with the roasted potatoes. Place the platter in the oven for about ten minutes at 130°C to warm through. Once warmed, drizzle the lamb slices with a few spoonfuls of Balsamic Vinegar of Modena sauce and serve immediately.
