Prepare a coulis of cherry tomatoes, onion, garlic, olive oil and thyme. Use a mandolin to cut the courgettes, peppers and onion in slices. Built a mille-feuille of vegetables with alternating layers and bake it in the oven. Fry the lamb’s rack and let it cook. Heat the tortelloni for 3 minutes in slightly salted boiling water. Let the rack of lamb rest for 5 minutes. Coat with the coulis and arrange the mille-feuille, the rack of lamb and the tortelloni on the plate.
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