Meat and poultry

Peel the aubergines, cut 8 slices, use a 4cm cutter to make 8 circles. Shallow fry in olive oil. Drain on paper towelling and put to one side. Dice the rest of the aubergines, put in a saucepan, half-fill with water and cook for around 20 minutes. Drain and blend well. Add the lemon juice, chopped garlic, turmeric and salt. Dry out then put in a piping bag. Pipe the aubergine caviar on the 4 fried slices and top with the 4 remaining slices to make aubergine macaroons. Season the lamb fillet with salt then seal in a pan with olive oil. Remove from the pan. Pour off any fat then deglaze with 100g of PONTHIER pink grapefruit purée. Add the sprig of rosemary. Reduce by a third then pour over the lamb fillet and roast with thyme and bay for 40 minutes at 65°C. Slice into 3 medallions.
Add 5g of PONTHIER pink grapefruit purée to the lamb jus and reduce by a third. Arrange the lamb slices on the plate then garnish with the aubergine macaroons. Add a stroke of sauce, season with pepper.