Separate from the spine, cut in half in the middle, between the carée and the saddle piece. Chop the spine and the bones of the saddle piece about the size of a walnut.
Tip: Remove the meat and bones from the butcher ready to roast and chop.
Sauté the onions, celery and carrots with these bones. When these bones are well browned after about 10 min, add the paradeis pulp. Extinguish with red wine and the stock. Allow the sauce to simmer for 40 minutes.
Then strain the mixture and boil down to the desired consistency. There should be about 250 ml left. Just before serving, add tomatoes, thyme leaves, olive pieces and a knob of butter.
Tip: You can make the sauce the day before without any problems.
Cut the lamb carré 150 g heavy pieces, put them in a suitable bowl and season with salt and pepper. Remove the stems from the kitchen herbs and chop them very finely. Mix the minced herbs with the curd cheese and olive oil. Spread on the carrés and cover with cling film and leave to cool overnight.
The next day, brush off the cheese, turn the carrés in the breadcrumbs on the other side and roast them in a frying pan until crispy on all sides. For 8 min in the 180 degrees hot stove form. Then rest for 5 min.
Remove all tendons and skins from the lamb saddle. Season with salt and pepper. In a saucepan with a steam attachment, cook the clear soup.
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