Heidschnucken leg roast (NT) and ribs with vegetables and potato balls

Ingredients for 4 servings:

• 660 g of sheep leg meat
• 280 g ribs (Schnucken ribs)
• 4 cloves garlic
• 6 sprigs of thyme
• 100 g sugar snap peas (frozen)
• 150 g peas, frozen (Petits Pois)
• 3 carrots
• 1 kohlrabi
• 10 potatoes
• 3 tbsp sunflower oil
• salt and pepper
• 1 tbsp lemon juice
• 1 pinch(s) of sugar
• 400 ml Lamb stock
• 150 ml red wine, dry
• 1 tsp blackcurrant jelly
• 1 tsp Crema di Balsamic vinegar
• 1 tsp mustard, medium hot
• salt and pepper
• 30 g butter, in ice-cold pieces

Instructions

Working time approx. 1 hour 15 minutes; Total time approx. 1 hour 15 minutes

Here, two smaller roasts, weighing 270g and 390g, are prepared at a low temperature. Although the pieces of meat vary in weight, they are almost the same height, so the cooking time should be identical. Heat 2 tablespoons of sunflower oil in a roasting pan, add 2 crushed garlic cloves and 2 sprigs of thyme, season the meat with salt and pepper, and sear all over. This takes about 10 minutes, and the internal temperature will reach 21°C. Drain the cooking fat and discard the thyme sprigs. Deglaze the pan with the red wine, pour in the stock, add two new sprigs of thyme, insert the meat thermometer probe into the center of one piece of roast, and place the uncovered pan in an oven preheated to 80°C for 75 minutes. Baste the meat with the stock occasionally. For the vegetables, cut the carrots and kohlrabi into diamond shapes and blanch them with the peas in boiling water for one minute, drain, refresh in ice-cold water and drain well. Blanch the snow peas for just 10 seconds. Melt 1 tablespoon of butter in a pan, heat the vegetables in it and toss to coat. Season with lemon juice, sugar, pepper and salt. Use a ballerina to scoop out potatoes and boil them in lightly salted water for 12-15 minutes. Season the ribs with pepper and salt and fry them in a pan with 1 tablespoon of sunflower oil for about 10 minutes until browned on both sides. Remove the roast pieces from the pot and place them on a plate and let them rest in the oven with the door open for about 15 minutes. Pour the stock through a fine sieve into a saucepan and reduce by about a third over high heat. Stir in the remaining ingredients and season the sauce with pepper and salt. Finally, gradually stir in the butter to thicken the sauce.