Zucchini rinse, clean and bake in the heated oven (200 degrees ) for 15 min. Chop it into small pieces. Sauté in butter with onions and garlic for 5 min, season with sea salt and pepper. Skin tomatoes, cut in half, remove seeds, cut into 1 cm cubes. Sweat shallots in 2 tbsp. rapeseed oil until golden, extinguish with red wine, add lamb stock. Cook for 10 min. Add tomatoes and basil, season with sea salt and freshly ground pepper. Cut the potatoes into 1 cm cubes, blanch in water with sea salt, drain on a dish rack. Roast the potato cubes in 3 tbsp of heated rapeseed oil. Add the chopped walnuts, season with grated nutmeg, sea salt and pepper. Season the lamb medallions with pepper and roast them in the remaining heated canola oil for 2 min on each side until pink. Season with sea salt. Arrange on 4 plates with zucchini puree, tomato sauce and walnut potatoes. Garnish with washed basil leaves.
Our tip: Use high-quality red wine for an especially fine taste!
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