Stuffed Lamb Fillet with Potato and Scamorza Tartlets and Caramelized Winter Vegetables

Cut the apricots into small cubes. Pluck sage leaves from the stems and fry in simmering oil for about 2 minutes. Place on kitchen roll and let cool down briefly. Wash the lamb fillets and remove the tendons. Cut lengthways to form a pocket. Salt and pepper and then fill with apricots and fried sage leaves. Coat the fillets with Serrano ham and set aside.

Cut the potatoes into thin slices with a grater. Finely grate the scamorza with a cheese grater. Grease the baking dish and layer alternately with potatoes and scamorza. Heat the cream and season with salt, pepper and nutmeg. Put the hot cream in the baking dish. Put the gratin in the oven at 180 degrees (convection) for approx. 45 minutes.

Wash the Brussels sprouts and clean generously (remove the stalk and outer leaves). Bring one liter of water to the boil, add salt and blanch the Brussels sprouts for about 3 minutes. Drain and then fry in a pan with plenty of butter. Add sugar and fry for about 10 minutes at low temperature. Finally, season with salt and pepper.

At the same time, fry the lamb fillets without fat in a pan on all sides at a high temperature. Then finish cooking for about 5 minutes at a medium temperature. Let rest for 3 minutes, then cut across the middle.

To serve, cut out round shapes from the gratin. Pile two fillets on top of each other and add Brussels sprouts.