Lamb loin in its own jus with young potatoes, Provençal

Ingredients for 2 servings:

• 1 kg lamb loin in one piece
• 1 liter of water
• 1 tbsp tomato paste
• 1 sprig(s) lavender, fresh
• 1 sprig(s) rosemary, fresh
• 1 sprig(s) sage, fresh
• 1 sprig(s) thyme, fresh
• 1 sprig(s) oregano or marjoram, fresh
• 1 clove(s) garlic
• 100 ml white wine or rosé wine, dry, strong
• some salt and pepper, black and green mixed
• 1 tsp Marsala
• 1 tbsp butter, frozen, for mounting
• some olive oil for frying
• 300 g potatoes, new small
• 1 tbsp dried herbs of Provence

Instructions

Working time approx. 40 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 4 hours 10 minutes

boned lamb fillets and lamb loins

Carefully remove the thin fillets underneath the carcass and refrigerate for a while. Also remove the lamb loins on top. Use a cleaver to chop the carcass into individual vertebrae. Roast the bones vigorously, then continue to roast vigorously with the finely chopped connective tissue and fat that accrued during the removal process until well browned. Briefly roast 1 tablespoon of tomato paste with the meat, then deglaze with about 1 liter of water and simmer for a good 40 minutes. Pour through a fine sieve into a fat separator and remove the fat. In a saucepan, reduce the liquid to about 200 ml with the halved garlic clove. Then boil the potatoes with their skins until tender. Briefly sear the lamb loins all over in a hot pan in a little olive oil, then place them in a dish in an oven preheated to 80°C and let them marinate for about 10 minutes (a few minutes is not important). Deglaze the pan with wine, add the reduction, add the Marsala, and simmer briefly. Season and toss with butter. Briefly toss the potatoes in a wok with a little olive oil and the dried herbs. Season the fillets and fry briefly. Slice the lamb loins (they should still be pink inside) and arrange them on top of the sauce next to the herb-covered potatoes. Add the fillets. Endive salad goes well with this, as do any vegetables that complement Provençal cuisine. The overall preparation time is quite long, but it is interspersed with periods of pure reduction.