Summary

Ingredients

• 2 lamb hips 180 g each
• 2 sprigs rosemary
• 2 clove (s) garlic, pressed on
• 2 clove (s) garlic, ground in a mortar
• 2 sprigs thyme, fresh sprigs finely chopped
• 10 rosemary needles, finely chopped
• 1 teaspoon mustard
• 2 tomato (s)
• 1 zucchini
• 1 shallot (s), finely diced
• 8 cherry tomato (s)
• 1 tablespoon thyme, fresh
• olive oil
• salt and pepper

Print Recipe Pin Recipe

Instructions

1. For the filling of the lamb hips, grind or press the garlic cloves and mix with the mustard and the finely chopped herbs. Use a sharp knife to cut a pocket into the hips of the lamb, unfold the meat and brush the filling on it, insert a sprig of rosemary, roll the meat up and tie it with a butcher`s thread.
2. Peel and core the tomatoes and dice the pulp. Cut the zucchini into strips, remove the white pulp with the seeds and dice the strips. Sweat the shallot cubes in 1 tablespoon olive oil, add the zucchini cubes, mix and cook for about 5 minutes over medium heat, then add the tomato cubes and cherry tomatoes, fold in and heat, but do not boil. Season with thyme leaves, pepper and salt.
3. Heat 2 tablespoons of olive oil in a pan and flavor with rosemary sprigs and pressed garlic cloves. Pepper, salt and fry the lamb hips. Place the pan in the oven preheated to 80 ° for 40 minutes. A meat thermo is very helpful for checking the frying. After the specified time, the core temperature is around 60 - 63 ° and the meat is still pink on the inside.
4. Place the vegetables in the middle of the plate, remove the thread from the meat and place on top.
5. Another side dish goes well with slices of ciabatta baguette, which have been sprinkled with a little olive oil and salted.