Summary

Ingredients

For the marinade:

• 2 lamb hips
• 2 teaspoons olive oil
• 1 sprig rosemary
• 1 clove garlic, diced

For the sauce: (jus)

• Thyme, rubbed
• salt
• pepper
• some gravy
• 0.25 liter ¼ water
• a little cornstarch, or locust bean gum, mixed in a little water
• Cognac

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Instructions

1. Drizzle the lamb hips with the spices and oil and marinate in the refrigerator overnight.
2. Sear them briefly and cook at 130 ° top / bottom heat for approx. 20 minutes in the pan in the oven until 55 ° are reached with the roasting thermometer. Take the meat out of the pan and let it rest in the hot oven.
3. Meanwhile prepare the jus. Pour the meat stock into the pan, add water, sprinkle with thyme and thicken with cornstarch. If you like, you can flavor it with a little cognac, pepper and salt.
4. Serve the lamb hips with the sauce and vegetables of your choice.