Briefly sear the lamb fillet in olive oil with rosemary and garlic, then wrap in aluminum foil and leave to cook in the oven at 120 degrees for about 12-15 minutes.
Red wine sauce
Sear the bacon, then briefly sauté the tomato paste and deglaze with the lamb stock. Then add the demiglace, bring to the boil briefly and add the thyme and rosemary. Turn down the heat and fill it up with red wine again and again for approx. 4-6 hours and boil down until the liquid has evaporated to approx. 300 ml.
Potato Zuchini turret
Cut the zucchini into pieces approx. 6 cm long and use an apple cutter to remove the stones and the casing. Blanch for about 4 minutes in hot water, rinse and pat dry. Pour the mashed potatoes (instant or homemade) into a piping bag and fill the hollowed out zucchini with it.
Cut the tomatoes crosswise and season with dried thyme, salt and pepper and stew in the oven at 180 degrees for about 15 minutes.
Grate the Parmesan and season with thyme. Use a cookie cutter to form talers on the baking sheet and bake in the oven at 180 degrees for approx. 4 minutes. Let cool down.
Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.