STEP 1/10
Boil 1 cup of water in a pot and when it starts to boil, add 1 cup of Cuschus, add tomatoes, onions, and 1T of butter together to boil and season with salt pepper.
STEP 2/10
When it boils, add chopped parsley and mix.
STEP 3/10
Stir-fry a little bit of meat with 1/3 carrots, 1 celery, and 1/2 onions, then add 1t of tomato paste and stir-fry.
STEP 4/10
Add half a cup of red wine and remove the oil while boiling.
STEP 5/10
Formulate the lamb and marinate it in a handful of parsley, minced rosemary, a little minced garlic, and olive oil for at least 30 minutes.
STEP 6/10
Blend a handful of parsley, a cup of bread crumbs, a little Regiano cheese, and a ton of olive oil into a blender.
STEP 7/10
Three cherry tomatoes are sliced, sprinkled with sugar, and baked in an 80 degree oven for about an hour.
STEP 8/10
Grill the lamb slightly on the outside in a heated pan and bake it in a 200 degree oven for about 10 minutes.
STEP 9/10
Spread thinly the amount of Dijon mustard on the lamb from the oven and spread the ground ingredients in the blender over it.
STEP 10/10
Bake in a 200 degree oven for another 4-5 minutes, then rest and cut for 5 minutes, place on a plate, and complete with baked tomatoes.