Zucchini noodles in tomato sauce with lamb fillet

Ingredients for 3 servings:

• 1 ½ zucchini
• 2 lamb loins or lamb fillets, marinated
• 500 g tomatoes, pureed
• 40 g tomato paste
• 1 onion(s)
• 6 small mushrooms, optional
• 1 garlic clove(s), Asian
• 2 small slices of Italian salami, hot, optional
• some salt
• 2 tsp pepper
• 1 tsp cayenne pepper, optional
• 1 tsp paprika powder
• 250 g mini mozzarella
• some vegetable broth
• 3 tbsp water to dissolve the broth
• olive oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 1 hour; Total time approx. 2 hours

a delicious vegetarian recipe even without lamb

Place the lamb loins or fillets on baking paper in the oven preheated to 90 degrees Celsius. Meanwhile, slice the mushrooms, dice the onion, Italian salami, and garlic, and first thinly slice the zucchini, then cut the slices into thirds. Heat a pan with olive oil and sauté the onions. Then add the salami and garlic, followed by the mushrooms and zucchini. Season everything with salt and pepper, paprika, and cayenne pepper. Reduce the heat to medium and cover the pan. When the zucchini is al dente but soft, add the tomato paste and cook it. Increase the heat to high again. Meanwhile, increase the oven temperature to 100 degrees Celsius. Add the passata and the dissolved vegetable stock to the pan, reduce the heat to low, and cover. The meat should be cooked for 45–60 minutes, depending on your taste. Then fry the meat in a pan with a little oil, to taste. This process is called reverse cooking; it makes the meat very tender and can be cooked rare, medium, or well done, depending on your taste. Serve the meat with the zucchini noodles and sauce, and garnish with mozzarella.