Lamb Fillet with Herb Crust, Served with Diamond-shaped Vegetables and Beetroot and Potato Turrets

Peel the carrots and cook in hot water until they are firm to the bite. Save the bowls. Cut the zucchini, bell pepper, sugar snap peas and carrots into diamonds and fry in olive oil. Fry the onions, garlic and spices in olive oil. Store bowls. Parry the meat and fry the paring with the skins in olive oil until it begins to grind. Enrich with tomato paste and then deglaze with red wine. Gradually deglaze with the carrot stock. Let simmer for 4 - 6 hours until a mushy mass is formed. In the meantime, prepare the herb crust. Crumble the white bread finely and chop the herbs. Mix both and season with honey, salt and pepper. Sear the meat on both sides in olive oil. Rub with tarragon mustard. Then distribute the white bread and herbs mixture on the bread. Spread flakes of butter evenly on top. Then slide into the preheated salamander and wait until it is golden-brown. Prick the beetroot and potatoes with a cookie cutter and cut into even slices. Then alternately (red-yellow) bring back into the shape of a turret. Heat the turrets in the microwave for 3 minutes. Warm the vegetables with the onion “Spice of Life Mixture” in butter in the pan. Strain the meat sauce through. Arrange the hot turrets covered with vegetables, arrange the meat and the sauce on pre-warmed plates according to the colors and serve.