Summary

Ingredients

• 350 g lamb (Heidschnucke), the nut
• 1 onion (s), roughly diced
• 1 clove garlic, sliced
• 1 sprig rosemary
• 1 sprig thyme
• 3 tablespoon oil (rapeseed oil)
• 300 ml lamb stock
• 100 ml red wine, dry
• 1 teaspoon mustard (honey mustard)
• 1 teaspoon balsamic vinegar (crema di balsamic vinegar)
• 2 teaspoons butter, ice cold
• 1 teaspoon cornstarch, possibly
• salt and pepper

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Instructions

1. Season the 350g lamb nut with salt and pepper. Heat 2 tablespoons of rapeseed oil in a saucepan over medium-high heat. Sear the meat on all sides until deeply browned, about 8-10 minutes. Remove and set aside on a plate.
2. Pour off the remaining oil from the pan. Heat 1 tablespoon of fresh rapeseed oil over medium heat. Add the roughly diced onion and sliced garlic, cook until softened, about 3-4 minutes. Add the rosemary and thyme sprigs. Deglaze the pan with the 300 ml lamb stock, scraping up any browned bits. Return the lamb to the pan and pour the 100 ml red wine over it.
3. Place the uncovered saucepan in an oven preheated to 100°C (212°F). Roast for 70-80 minutes, basting the meat with the pan liquid every 15-20 minutes, until the internal temperature reaches 72°C (162°F) when measured with a meat thermometer in the thickest part.
4. Remove the lamb from the saucepan and place on a plate. Rest in the oven for 15 minutes with the door open. When the temperature drops to around 70°C (158°F), close the oven door.
5. Strain the cooking liquid through a fine sieve into a saucepan, discarding the solids. Place over high heat and reduce by two-thirds (to about one-third of the original volume), about 10-15 minutes. Season with the honey mustard, balsamic vinegar, salt, and pepper. Whisk in the 2 teaspoons of ice-cold butter until incorporated.
6. If the sauce is too thin, dissolve the cornstarch in 1 teaspoon of water and whisk into the sauce until the desired consistency is reached.