Lamb rump in pistachio shell with a variety of vegetables and Barolo pasta

Ingredients for 2 servings:

• 2 lamb steaks (rump steaks approx. 180 g each)
• salt and pepper
• olive oil
• Honey
• 20 g pistachios, finely chopped
• 250 ml olive oil
• 3 sprigs rosemary
• 3 sprigs of thyme
• 2 garlic cloves, pressed
• 1 tsp pepper, colored, ground
• ½ tsp Allspice, ground
• ½ tsp juniper berries, ground
• 100 ml red wine, dry
• 200 ml Lamb stock
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• 1 garlic clove(s), crushed
• Mustard (Dijon mustard)
• Balsamic vinegar (Crema di Balsamic vinegar)
• 20 g butter, ice-cold
• salt and pepper
• 1 tsp cornstarch if needed
• 1 carrot(s)
• ½ kohlrabi
• ½ broccoli
• 2 beetroots, cooked
• 1 tbsp butter
• salt and pepper
• 1 nutmeg, freshly grated
• 250 g pasta (Barolo taglioline) as a side dish

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

For the marinade, mix about 1/4 liter of oil with the spices and the crushed garlic cloves. Place the meat in a suitable container and pour the marinade over it. Add the herb sprigs, close the container, and marinate the meat in the refrigerator for at least 2 hours, or preferably overnight. For the sauce, reduce the red wine in a saucepan by half, add the herb sprigs and garlic clove, and pour over the lamb stock. Reduce the liquid by half again, then remove the sprigs and garlic. Season the stock with mustard, crema di balsamico, pepper, and salt. Stir in the ice-cold butter. If the sauce isn’t quite as thick as you want, mix the cornstarch with 2 teaspoons of cold water and add enough to the sauce until it reaches the desired consistency. For the vegetables, peel the carrot and kohlrabi and cut into diamond-shaped pieces. Cut the broccoli into small florets. Scoop out balls from the beets using a teaspoon or a suitable cutter. Blanch the carrots and broccoli in boiling salted water for about 1 minute, drain, rinse in ice-cold water, drain, and dry with kitchen paper. Melt the butter in a pan or a sufficiently large pot and toss the raw kohlrabi leaves first over medium heat. After about 5 minutes, add the carrots and broccoli and mix well. Finally, add the beetroot balls. Fry everything for about 10 minutes over medium heat. Season with pepper and salt. Heat olive oil in a pan, remove the herbs from the marinade and add them, and sear the lamb steaks on all sides over ¾ heat. Season with pepper and salt and place in an oven preheated to 80°C for 15-20 minutes. Using a meat thermometer is a good aid during the cooking process. When the internal temperature reaches 65–68°C, the meat will still be pink on the inside. Let the meat rest for about 5–10 minutes in the switched-off, but open, oven. Brush the meat all over with honey and roll it in the finely chopped pistachios. Cook the pasta according to the package instructions, drain well, and place it in a colander. To serve, place the pieces of meat coated in chopped pistachios upright on plates and pour the sauce over them. Arrange the pasta in a twisted circle next to it and arrange the vegetables around it.