1Preparing the meat
Use the Steak Knife to remove the membrane (fell) covering the belly flaps (skin on the ribs).
Put the lamb rear side down on a chopping board and remove any fat or channels between the two filet mignons.
Remove the two filet mignons each side of the backbone, inserting the knife underneath and running it alongside the backbone.
The vertebra will now be visible. Sliding the knife under the vertebra up to the backbone, extract a fillet, removing the meat as you go.
Repeat the process on the other side.
Once the bone has been stripped, pull it off. You may need to cut through some joins.
Cut the edges of the belly flaps to make a square shape a good 10 cm across.
2Cooking the meat
Pre-heat the oven to 200°C.
Crush the garlic cloves with the side of the Chef's Knife.
Heat a dash of olive oil in a frying pan and brown the saddle of lamb on all sides.
Put it on a roasting tray, then add the garlic, rosemary and thyme.
Season with salt and pepper, then sprinkle on a dash of olive oil.
Cook in the oven for 30 minutes, sprinkling on a little water and turning the saddle of lamb over regularly.
Cover the lamb with a sheet of aluminium foil and let it rest for 15 minutes with the oven off.
3Preparing the side dish
Peel and chop the potatoes.
Put them in a saucepan, cover with cold water, season with salt and bring to the boil.
Simmer gently for 20 minutes until the potatoes are cooked.
Drain them and mash in the butter and milk with a fork.
Try the dish and season to taste.
4Serving the roast saddle of lamb
Use the Chef's Knife to slice the saddle of lamb into thick pieces.
Put a piece of roast lamb and some mashed potato onto every plate and cover with the cooking juices.