Dike Lamb Rump with Beans and Mimolette in Sauce Vierge

A bean recipe for every taste:

Season the lamb chops with salt and pepper, top with half the slices of melanzana and wrap in pork netting.

Score a pocket in the lamb chops, unfold and top with a few basil leaves and dried tomatoes. Fold the pocket closed and roll the lamb loin pieces into a roulade and wrap tightly in aluminum foil.

Season the lamb fillets, brush with olive paste and roll in the remaining eggplant strips, also wrapping tightly in aluminum foil.

Preheat the oven to 100 degrees. Brown all meat pieces all around in hot olive oil, place on a cooling rack and place in the hot oven form for 10 -12 min.

Sprinkle the mimolette in a coated frying pan over a mild heat in give of round cookies. When the cheese begins to melt, turn the cookies to the other side and then set over a wooden spoon handle.

For the sauce vierge, bring the lamb stock to a boil, season with lime juice and cilantro, thicken slightly with cornstarch (maizena) and then add diced tomatoes, bean seeds and a tiny bit of finely chopped basil. Let it boil once and add olive oil before serving.

Pour the sauce onto plates, cut up the pieces of lamb as you like and spread evenly on the sauce layer. Sauté the Kenya beans in butter, season and also spread evenly. Top each with 1 mimolette rib and 1 fried rosemary

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