I tried roasting a saddle of lamb this week, and I found it to be a delightfully simple and rewarding dish. I was surprised by how much flavor the lamb developed with just a sprinkle of salt and a good basting. The key, I discovered, was the steady, gentle heat of my oven, mimicking that old-fashioned brisk fire. I found that the lamb remained beautifully juicy throughout, with a crisp, caramelized exterior that added a lovely depth of flavor. This dish is perfect for the modern weeknight cook who wants to impress without too much fuss. I paired it with a quick mint sauce and a side of greens, as suggested. The simplicity of the ingredients lets the lamb shine, and the hands-off cooking method means you can prep a side dish or two while it roasts. I served it with some steamed broccoli, and it was a hit. Next time, I might try it with peas for a touch of spring.