Lamb Rump Roasted with Vegetable Pearls in Lamb and Red Wine Reduction

Summary

Ingredients

• 2 lamb steak (s) from the hip, approx. 180 g each
• 2 clove (s) garlic, pressed through
• 2 sprigs rosemary
• 2 teaspoons colored peppercorns
• 0.5 teaspoon ½ allspice grains
• 4 juniper berries
• 5 tablespoon olive oil
• 1 kohlrabi
• 3 large carrot (s)
• 1 teaspoon butter
• 1 pinch (s) sugar
• salt and pepper
• 1 tablespoon chives, cut into small rolls

For the sauce:

• 1 shallot (s), diced
• 200 ml lamb stock
• 50 ml red wine, dry
• 0.5 teaspoon ½ currant jelly, black
• 0.5 teaspoon ½ crema di balsamic vinegar
• 0.5 teaspoon ½ mustard, medium hot
• salt and pepper
• butter

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Instructions

1. For the marinade, grind the pepper, allspice and juniper berries in a mortar and mix with 4 - 5 tablespoons of olive oil. Add the garlic and rosemary. It is best to let the meat rest in the refrigerator overnight, but at least 2 hours, and turn occasionally. Take the meat out of the refrigerator at least an hour before roasting so that it can reach room temperature.
2. Peel the carrots and kohlrabi and peel the pearls from the vegetables with a ball cutter (15 mm). Cook the vegetable pearls in 1 teaspoon of melted butter with the addition of 1 - 2 tablespoons of water in an open pan or saucepan over medium heat. Mix every now and then and season with pepper, salt and sugar. When the water has boiled away, the pearls are firm to the bite. This takes about 20 minutes.
3. For the sauce, melt the butter in a saucepan and sweat the shallot cubes in it until translucent. Deglaze with the stock and red wine and reduce the liquid to about 100 ml or a little less. Pass the liquid through a hair sieve into a second saucepan, stir in the currant jelly, balsamic vinegar and mustard and season the sauce with salt and pepper. Stir in pieces of ice-cold butter or use a little cornstarch for the desired binding.
4. Heat a sufficiently large pan for the meat, add 2 tablespoons of oil from the marinade, heat, briefly salt the hips and fry on both sides for about 4 minutes at three quarters of the heat. Turn off the plate, put a lid on the pan at an angle and let the meat rest for about 10 minutes.
5. To serve, pour a saucepan onto the plates, cut the meat diagonally and place on top. It should still be a little pink on the inside. Spread the vegetable pearls around it. Scatter chives on top.
6. Potato triplets or spaetzle go well as an additional side dish.

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