Baked fillet of Alpine lamb with tomatoes and young zucchini stuffed with eggplants

6 servings

60 minutes

Baked alpine lamb fillet with tomatoes and young zucchinis stuffed with eggplants is an exquisite dish of European cuisine that combines the tenderness of meat and the rich flavor of roasted vegetables. Alpine lamb is renowned for its softness and delicate aroma, highlighted by fine roasting and baking. Stuffed zucchinis and tomatoes complement the meat with their sweet-spicy notes, while concentrated bone broth adds depth to the dish's flavor. This dish is perfect for a festive dinner or ceremonial feast, impressing guests with its elegant presentation and harmony of flavors. The ease of preparation helps retain the meat's juiciness, while the roasted vegetables create a pleasant contrast in textures, making each forkful a true gastronomic delight.

Energy value per serving

• Calories: 8143.3
• Proteins: 276.5g
• Fats: 774.7g
• Carbohydrates: 12.5g

Ingredients

• Rack of lamb: 4 pc
• Eggplants: 3 pc
• Zucchini: 2 pc
• Baku tomatoes: 4 pc
• Butter: 200 g
• Salt: 10 g
• Vegetable oil: 100 ml
• Ground black pepper: 5 g

Cooking steps

1. Separate the fillet part from the lamb rack, cut into 200-gram portions, season with salt and pepper, and fry in a mixture of vegetable and butter. Then bake in the oven at 180 degrees for 8-12 minutes. Cut lengthwise into 2 pieces.

   Required ingredients:

   • Rack of lamb: 4 pieces
   • Salt: 10 g
   • Ground black pepper: 5 g
   • Vegetable oil: 100 ml
   • Butter: 200 g

2. Bake the eggplants in the oven for 30 minutes at 180 degrees. Cut them in half lengthwise and scoop out the flesh. Chop it with a knife and add salt and pepper.

   Required ingredients:

   • Eggplants: 3 pieces
   • Salt: 10 g
   • Ground black pepper: 5 g

3. Cut the zucchini into 6-7 cm pieces, scoop out the insides with a spoon, leaving the bottom, and stuff with the resulting eggplant mixture.

   Required ingredients:

   • Zucchini: 2 pieces
   • Eggplants: 3 pieces

4. Blanch the tomatoes, peel the skin, cut off the top, and scoop out the pulp with a spoon. Stuff with eggplant mixture.

   Required ingredients:

   • Baku tomatoes: 4 pieces
   • Eggplants: 3 pieces

5. Stuffed tomatoes and zucchini, one piece per serving, bake in the oven for 5 minutes at 180 degrees.

   Required ingredients:

   • Baku tomatoes: 4 pieces
   • Zucchini: 2 pieces

6. Prepare the sauce. For this, roast the remaining bones from the loin in the oven until golden brown and boil a concentrated broth. Reduce to the desired consistency.

   Required ingredients:

   • Rack of lamb: 4 pieces

7. Garnish the lamb with vegetables and drizzle with sauce.