Lamb on Vegetables

Ingredients

• 350 g lamb loin fillet (trimmed but keep bones)
• 1 rosemary sprig
• 2 tbsp oil
• 1 Carrot
• 4 Garlic cloves
• 1 Shallot
• 4 juniper berries
• 2 cloves of peppercorns
• 400 g small potatoes
• 1 tomato
• 200 ml lamb stock
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel the carrot and cut into sticks. Peel the shallot and slice into strips. Wash the tomato, quarter it, remove the stem end and dice.

2. 2.

   Score the lamb loin in a diamond pattern. Season with salt and pepper, then sear on the skin side in hot oil in a pan. Flip and remove. Roast in a preheated oven at 90°C for about 40-50 minutes until pink through.

3. 3.

   Sauté the pressed garlic cloves, carrots, and shallot in the pan drippings. Add the tomatoes and deglaze with stock. Stir in peppercorns, rosemary sprigs, and juniper berries; cover and simmer over low heat for about 20 minutes. Finally remove the juniper and peppercorns again, seasoning with salt and pepper to taste.

4. 4.

   Peel the potatoes and cook them in salted water for about 20 minutes until tender.

5. 5.

   Remove the lamb from the oven, let it rest for about 3 minutes, then slice and serve on top of the sauce with vegetables and potatoes.