Back of young pasture sheep with bulgur salad

Ingredients for 2 servings:

• 300 g lamb (back meat from young pasture-fed sheep)
• 3 sprigs rosemary
• 50 g butter
• some pepper
• some salt
• 2 sheets of aluminum foil
• 150 g bulgur
• 300 ml broth, approx.
• 1 bunch of parsley
• 1 tbsp tomato paste
• 1 tbsp paprika paste
• 8 tbsp olive oil
• 3 spring onions
• 1 dashes lemon juice

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Place each piece of pasture-fed sheep’s back meat on a rectangular, sturdy piece of aluminum foil. Season with pepper and salt. Crush the rosemary in a mortar and pestle until it releases its intense aroma, then place it on top of the meat. Cover with pieces of butter and fold the foil into small, sealed parcels. Place in a preheated oven at a maximum of 50°C for about 45 minutes. The butter will melt and the meat will marinate beautifully without overcooking. Then return the oven to 120°C for about 15 minutes. Meanwhile, rinse the bulgur with cold water according to the package instructions and cook it in broth. If you then place the covered pot in cold water for a few minutes, the bulgur will cool more quickly and can be used further. During this time, finely chop the parsley and finely slice the spring onion. Mix with tomato paste, paprika paste, and olive oil, and add a dash of lemon juice. Fold the cooled bulgur (it should still be lukewarm) into the parsley and oil mixture. Season with salt and pepper, and add a little chili powder for a little extra spice, if desired. Remove the lamb parcels from the oven and remove them from the aluminum foil. Briefly fry each piece again in a pan over high heat on both sides without any additional fat, until it just begins to brown. Do not leave it in the pan for longer than 1 minute (if at all)! I decided to carve the meat for serving—of course, that’s up to you.