Lamb with Parpika Panna Cotta and Rocket and Melon Salad

Dissolve the yeast in the water, add the sugar. Gradually stir in the flour (preferably in the mixing bowl of the food processor). Knead into a smooth dough and cover and let rise for 1 hour. Then add the olive oil and salt and knead again, leave to rise for another two hours. Form two ciabatta loaves on a floured tray, dust lightly with flour and let rise briefly one last time (approx. 30 minutes). Put in the oven preheated to 220 degrees Celsius and bake for about 20-30 minutes.

Both masses are prepared identically in two pots. Wash the peppers, remove the inner skin and seeds, dice. Stew each color separately with the peeled and cut garlic cloves in a little olive oil. Add milk, cream and spices and simmer until everything is soft. Puree the paprika-cream mixture with the hand blender, strain through a sieve and return to the saucepan. Bring to the boil with agar agar. First fill the yellow mass (while the red mass is kept warm) in glasses rubbed with oil and put in a cool place. When the mass has cooled and gelled on the surface, carefully pour the red mass onto the yellow mass and refrigerate until serving.

Wash, spin and chop rocket lettuce. Cut out the melons with the ball cutter (as small as possible), put them in a bowl and drizzle with the resulting melon juice and lemon juice and set aside, covered. Cut the sheep's cheese into small cubes (approx. 0.5 cm edge length).

Preheat the oven to 52 ° convection. Wash the lamb, pat dry, parry if necessary; Season with the salt and sugar mixture. Peel and squeeze the garlic and add to the pan with the rosemary sprigs and olive oil. When the oil is hot, put the meat in the pan and sear it on both sides. Place the pan in the preheated oven.

Mix the rocket and melon balls with the dressing (shake vigorously again beforehand) and place in a serving ring on the plate and sprinkle with the sheep's cheese cubes. Turn the panna cotta out onto the plate. Take the lamb out of the oven and cut into slices approx. 1 cm wide, place on the plate and season with pepper from the mill. Add Cafe Oriental spice to the salad. Remove the serving rings and serve.