Pasta dishes are always a good idea!
Peel, rinse and finely dice the carrot and celery. Finely chop parsley stalks, set leaves aside. Mix the vegetables.
Crush juniper berries and peppercorns, coarsely crumble bay leaves and mix with marjoram and 1 tsp. vegetables. Keep remaining vegetables covered. Rub all around the saddle of lamb, which has been precisely cleaned of fat and tendons, with this dry pickle. Leave to marinate for 24 hours.
Finely chop tarragon, chervil, basil, thyme, rosemary and the parsley leaves, put bread crumbs and egg yolks together with the herbs in a sufficiently large bowl. Add the egg. Season the culinary herbs, breadcrumbs, egg yolks and egg with salt and freshly ground pepper. Prepare into a thick paste.
Remove the pickle from the saddle of lamb exactly. Set aside the dressing for the thyme sauce. Sear the meat briefly on all sides in hot oil and cool. Cover the lightly greased fat pan of the oven with the reserved vegetable mixture.
Brush the cooled saddle of lamb all over with the herb paste. Place on top of the vegetables in the grease trap. Roast in heated oven at 250 °C for 15 min. Take out and rest for 10 min.
To serve, cut the Heidschnucken saddle into slices and spread evenly on preheated plates.
Heidschnucken are a special breed of lamb from the Lüneburg Heath, and salt marsh lambs graze on the dikes along the coast. B