Ostalb Lamb Leg

Original recipe by professional chef Andreas Widmann for the stovetop, grill, or oven.

Herb-Crusted Medium-Rare Ostalb Lamb Rump with Stuffed Zucchini

Difficulty level: Intermediate – challenging| Cooking time: 90-110 min

800 g	Lamb leg or top round (have the butcher prepare it)
2	Garlic cloves
1	Sprig of thyme
1	Sprig of rosemary
2 EL	Canola oil
	Salt
	Black pepper, freshly ground
	Fleur de Sel

By professional chef Andreas Widmann for a particularly flavourful dish. Suitable for stovetop or grill and oven, serves 4.

Peel the garlic cloves and cut them into thin slices. Roughly chop the herbs. Mix thoroughly with the oil.
Season the meat lightly with salt and pepper. Rub it with the herb and oil mixture and leave to marinate for about one hour. Rinse the meat under cold water and pat dry thoroughly.
Heat the cast-iron pan (on the stove or grill), add a little oil, and sear the lamb rump over high heat on all sides. Place the pan with the meat in a preheated oven at 160°C and cook until the internal temperature reaches around 50°C. Finally, sear the lamb briefly again in the pan over high heat. Cut into slices and serve sprinkled with a little fleur de sel.

Halve the zucchini lengthwise and scoop out the flesh with a spoon. Set the zucchini halves aside and finely chop the scooped-out flesh.
Remove the seeds from the tomatoes and cut the flesh into small cubes.
Peel and finely dice the onions. Heat the oil, sauté the diced onions, and add the Dinkelino. Deglaze with white wine and allow it to evaporate completely.
Pour in the vegetable stock and cook everything like a risotto. Season with salt and pepper.
Fold the diced zucchini and tomatoes and the thyme into the risotto. Fill the zucchini halves with the mixture and grate the mountain cheese over the top.