For 4 servings:
For the lamb
2 lamb loin
A few sprigs of fresh thyme
Some crushed garlic
Some salt and pepper to taste
For the parmesan crust
80g soft butter
60g grated parmesan
50g breadcrumbs
Some chopped parsley and thyme
1 egg
1 tsp Dijon mustard
1 tablespoon cream
Sea salt and freshly cracked black pepper
For the vegetable-mozzarella Tian
1/2 zucchini, sliced to 5mm thick
1/2 eggplant, sliced to 5mm thick
1 red pepper, burnt and skin removed
Sliced mozzarella
Some pesto