Clean the rack of lamb and cut in 2-chop servings. In case you have a vacuum device and Roner follow the steps below. Alternatively just marinate the lamb in olive oil, the aromatic herbs and garlic.

Place into the vacuum bags and add olive oil, garlic, rosemary, thyme, verbena and bay leaves coarsely chopped.

Seal the vacuum device tightly and place into the Roner at 60 degrees Celsius for 1 hour.

Then cool in ice water and leave in the fridge.

When about to cook them, season with salt and pepper and grill at high temperature.

Dice the onion, eggplant, courgettes and peppers. Sauté each sort separately along with garlic and the herbs, add salt and pepper and then mix them all together.

Sauté the chopped onion, cherry tomatoes in olive oil, add the rest of the vegetables, olives and finally the basil.

Mix the milk with the flour, the corn flour and the baking powder in the blender.

Cut the courgette flowers in half, dip in the batter and fry in a fryer until golden brown and crispy. Season with salt and serve.

Saute the onions with the garlic, coarsely chopped, the rosemary and the thyme. Add the honey and allow it to caramelise.

Finish with balsamic vinegar and leave to boil for a while. Add the Port and leave to boil until half is left (reduction).

Then add the demi glace and leave until about half is left and let the sauce form a glaze.

Strain the mixture through a thin chinois and finish with butter.