Roasted lamb rump with vegetable pearls in a lamb and red wine reduction

Ingredients for 2 servings:

• 2 lamb steaks from the rump, approx. 180 g each
• 2 garlic cloves, pressed
• 2 sprigs rosemary
• 2 tsp peppercorns, colored
• ½ tsp allspice berries
• 4 juniper berries
• 5 tbsp olive oil
• 1 kohlrabi
• 3 large carrots
• 1 tsp butter
• 1 pinch(s) of sugar
• salt and pepper
• 1 tbsp chives, in rolls
• 1 shallot(s), diced
• 200 ml Lamb stock
• 50 ml red wine, dry
• ½ tsp blackcurrant jelly,
• ½ tsp Crema di Balsamic vinegar
• ½ tsp mustard, medium hot
• salt and pepper
• butter

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

For the marinade, grind the pepper, allspice, and juniper berries together in a mortar and pestle and mix with 4-5 tablespoons of olive oil. Add the garlic and rosemary. Let the meat rest in the refrigerator, preferably overnight, but at least 2 hours, turning occasionally. Remove the meat from the refrigerator at least one hour before cooking to allow it to come to room temperature. Peel the carrots and kohlrabi and, using a 15 mm (0.6 in) baller, scoop out pearls from the vegetables. Cook the pearls in 1 teaspoon of melted butter and 1-2 tablespoons of water in an uncovered pan or saucepan over medium heat. Stir occasionally and season with pepper, salt, and sugar. When the water has evaporated, the pearls will be al dente. This takes about 20 minutes. For the sauce, melt the butter in a saucepan and sauté the diced shallots until translucent. Deglaze with the stock and red wine and reduce the liquid to about 100 ml (0.35 fl oz) or slightly less. Strain the liquid through a fine sieve into a second pot, stir in the redcurrant jelly, balsamic vinegar, and mustard, and season the sauce with salt and pepper. For the desired consistency, stir in ice-cold pieces of butter or use a little cornstarch. For the meat, heat a sufficiently large pan, add 2 tablespoons of the oil from the marinade, heat it up, briefly salt the rumps, and fry them on each side for about 4 minutes at 3/4 heat. Turn off the heat, place a lid diagonally over the pan, and let the meat rest for about 10 minutes. To serve, pour a layer of sauce onto the plates, slice the meat diagonally, and place on top. It should still be slightly pink on the inside. Scatter vegetable pearls around the meat. Sprinkle chives on top. Potato dumplings or spaetzle go well as an additional side dish.