Lamb Variations with Grilled Vegetables

Rack of Lamb:

1. Parry the meat, cut free the bones. Marinate in olive oil and herbs. Remove from the marinade and fry on both sides in olive oil in a pan. Cook in the oven preheated to 180 degrees for about 20 minutes to a core temperature of 54 degrees. Then let it soak in aluminum foil.

Lamb tartare:

1. Dice the lamb very finely (with a sharp knife into thin slices, then into narrow strips and then into very small cubes). Chop the shallots and blanch for approx. 1 min. In boiling water, drain and allow to cool.
2. Grate the lemon peel and squeeze out the juice. Chop the coriander leaves. Cut the spring onions into small rolls. Pluck the lemon thyme leaves. Halve the chili pepper lengthways, remove the seeds and chop the pepper very finely. Cut the olives into small slices. Toast the sesame seeds in a coated pan without fat.
3. Mix all ingredients and let rest for at least two hours

Lamb in a tramezzini coat:

1. Parry the lamb. Roll the tramezzini bread flat and overlap it in a coat. Spread the herb and cream mixture on the bread and place the meat on top. Use cling film to roll it into a firm roll. Wrap in aluminum foil and cook in a water bath at 52 degrees for 40 minutes.
2. Take out and fry on a large grill plate with a little oil until crispy. Cut diagonally

Grill vegetables:

1. Cut the vegetables into even slices. Cook until al dente on the grill or in the grill pan.

Rosemary Potatoes:

1. Cook the potatoes in salted water until they are al dente. Let infuse with olive oil, garlic, sea salt and rosemary. Add toasted aromas in the pan before serving.