Ingredients for the accompaniment

  • 5 vine tomatoes
  • 1 clove of garlic
  • 1 cl white wine
  • 1 cl vegetable stock
  • 1 green courgettes
  • 1 yellow courgettes
  • Fresh thyme leaves
  • Olive oil
  • Salt, pepper

To prepare the accompaniment

Cut the yellow and green courgette using the tournée method. Sauté them in olive oil for 1 minute. Season with salt and pepper. Set aside. Peel the tomatoes, chop them to form a brunoise and season with salt and pepper. Add a chopped clove of garlic and a few thyme leaves. Mix well. Arrange the seasoned brunoise on the bottom of a dish. Add 1 cl vegetable stock and 1 cl white wine, then put in the oven on dry mode at 230 °C. Leave to cook for approx. 15 minutes.

Ingredients for the lamb fillet

  • 2 fillets of lamb, 200 g each
  • Wholegrain mustard
  • Groundnut oil
  • Salt, pepper

To prepare the lamb fillet

Season the lamb fillets with salt and pepper. Place in a frying pan with groundnut oil and quickly sear on both sides. Remove to a wire rack immediately. Baste the more attractive side with wholegrain mustard using a brush. Place the meat in the centre of the dish on the tomatoes and scatter the courgettes around the meat. Put the dish back in the oven for another 8 minutes.

Ingredients for the basil oil

  • 50 g basil leaves
  • 150 g olive oil

To prepare the basil oil

Blend the basil with the olive oil.

Ingredients for the garlic chips

  • 4 cloves of garlic
  • Groundnut oil

To prepare the garlic chips

Slice the 4 cloves of garlic very finely with a mandolin, taking care to remove the sprout. Blanch them once. Cover a plate with cling film, smear the groundnut oil over the film, then scatter over the thin slices of garlic. Place in the oven on microwave mode at 700 W for about 10 minutes.

Ingredients for the garnish

  • Fried basil leaves
  • Black olives
  • Chopped parsley
  • Chopped thyme
  • Fleur de sel
  • Four peppercorn blend

To prepare the garnish

When you take the dish out of the oven, season with the chopped parsley, chopped thyme, fleur de sel and four peppercorn blend. Scatter the black olives, garlic chips and fried basil leaves over the top. Then finish with the basil oil. Serve the meat whole directly on the dish or sliced on a plate.