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. The nut is a nice round piece of meat from the leg, which is just the right size for 2 people from a 10-month-old Heidschnucke.
2. In a not too large saucepan, heat 2 tablespoons of rapeseed oil, rub the meat with a little salt and pepper, fry all over until it has separated from the bottom of the saucepan and has turned a nice brown color. Remove the meat, place on a plate and set aside. Pour off the remaining oil, heat 1 tablespoon of new oil, sweat the onion and garlic in it and deglaze with the stock. Put the meat back in the pot, pour red wine over it and place it open in the oven, which is set to 100 ° C but still cold. Pour the roast liquid over the meat every now and then.
3. The desired core temperature of 72 ° C is reached after around 70 - 80 minutes. A meat thermo is a good aid for observing the progress of cooking. Take the meat out of the roaster, place it on a plate and let it rest in the oven for 15 minutes. First with the door open, then, when the temperature has dropped to around 70 °, with the oven door closed.
4. In the meantime, pour the frying liquid through a hair sieve into a saucepan and reduce it to about a third over high heat. Season with mustard, balsamic vinegar, pepper and salt. Fold in the ice-cold butter to bind. If the sauce is still too thin, dissolve it with the cornstarch in 1 teaspoon of water, achieve the necessary consistency.
5. As a side dish, jacket potatoes and caramelized red cabbage go well according to my recipe.