John Myers
Ingredients for 2 servings:
- 2 lamb rumps or lamb loins
- 2 tsp mustard, medium
- 2 garlic cloves, pressed
- 1 tbsp olive oil
- salt and pepper
- 1 large carrot(s)
- 1 zucchini
- 1 tbsp olive oil
- salt and pepper
- 8 small tomatoes (vine tomatoes)
- 3 sprigs rosemary
- 3 garlic cloves, crushed
- 3 tbsp olive oil
- salt and pepper
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Cut open the Heidschnucke rumps slightly on the inside and open them up. Brush with mustard, season with garlic, pepper, and salt. Wrap the meat and tie with butcher’s twine. Heat olive oil in a pan, season the rumps with pepper and salt, and sear thoroughly on all sides. Then place the uncovered pan in an oven preheated to 70°C for 30 minutes. Turn off the oven and let the meat rest for about 10 minutes. Peel the carrots with a vegetable peeler, wash the zucchini, and julienne both vegetables lengthwise to create long, spaghetti-like strips. To cook, heat the olive oil in a pan and cook the vegetables over medium heat with the lid on for about 20 minutes. Turn occasionally and season with pepper and salt. Wash and dry the tomatoes, then place them in a saucepan with the rosemary sprigs and the crushed garlic cloves. Pour the olive oil over the tomatoes and simmer in the covered pot, first over medium heat and then over low heat, for about 20-30 minutes. Pour the tomatoes and their liquid through a fine sieve into a second pot and blend with a hand blender until the tomato juice and olive oil form an emulsion. Season to taste with salt and pepper. Remove the garlic and rosemary from the sieve and return the burst tomatoes to the pot. Pour the emulsion onto the plates to create a layer of sauce. Place the rump of lamb upright in the center. Place nests of vegetables twisted with a fork next to it and serve with the burst tomatoes. As another filling side dish, boiled potatoes, jacket potatoes, and new potatoes, or even pasta, go well with this to enjoy the delicious, lean sauce.
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