Rack of lamb crusted with pink peppercorns, pressed dried tomatoes and eggplant, zucchini tagliatelle Recipe suggested by Thomas Balut from the restaurant Le Baluchon Ingredients (for 4 people): - 1 rack of lamb from the Pyrenees (13 ribs) - 70 g butter - 20 g bread crumbs - 8 g of pink peppercorns - 2 aubergines - 4 tomatoes - 2 courgettes - Olive oil, salt and pepper PREPARATION: Fry the lamb and allow to cool. Carry pink pepper crust: Mix the peppercorns using a robot and add the butter and breadcrumbs. Make a pudding with plastic wrap and refrigerate. Achieving the topping: Blanch tomatoes and dried in an oven (80 ° C) or buy dried tomatoes. Peel the eggplant, cut into slices about 2cm then soaked with olive oil and place in the oven (160 ° C). Prepare the zucchini tagliatelle with a mandolin and fry in a pan. Mount the pots-pressed with a piece by inserting aubergines and dried tomatoes. Hide the square crust with berries and then bake at 200 ° C for 8 min. Slice 3 ribs per person. Plate up. Enjoy!