Ovendried Oskar tomatoes with fresh thyme and lamb fillet

Ingredients

• 12 Oskar (San Marzano) tomatoes, skin peeled
• 1 tbsp fresh thyme
• 4 tbsp olive oil
• 2 Hass avocados (ripened)
• 2 tbsp sour cream
• 1 tbsp minced salty anchovy
• 2 tbsp sherry vinegar
• 5 tbsp olive oil, extra vièrge
• 1 teaspoon honey
• 300 gram fresh lamb fillet

 
Preparation

Tomatoes: preheat the oven to 90°C
Halve the tomatoes. Remove seeds and throw away. Place tomatoes on a baking tray with baking paper. Spread a little olive oil over each tomato half. Sprinkle thyme over the tomatoes. Add salt and a little bit sugar. Put them in the oven to dry for at least 4 hours. Open the oven door each hour so the moisture can evaporate.
Avocado: Remove skin and stone from the avocado. Puree the avocado with sour cream, season with salt and pepper.
Anchovy vinaigrette: mix minced anchovy with sherry vinegar and honey, add slowly the olive oil. Lamb fillet: season the lamb fillet, grill until the meat is rosé. Stuff the dried tomatoes with avocado mousse. Place in the centre of a platen. Sprinkle with anchovy vinaigrette and dress the lamb fillet around.

Chef: Mrs. Angélique Schmeinck