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Trim the lamb fillet (or ask your butcher to do so): trim off the nerves and remove the fat. Set aside for the gravy.
In a sauté pan or a cast iron simmer pot, brown the nerves and fat in a drizzle of olive oil. Add a pinch of salt, a few sage leaves, branches of basil and 2-3 crushed cloves of garlic. Just cover with cold water and reduce for 30 minutes. Filter and set aside.
In a hot frying pan, add a drizzle of olive oil to a hot frying pan, 1 or 2 cloves of garlic and a dab of butter. Brown both sides of the fillet of lamb. Season with sea salt and coarsely crushed pepper. Roast, basting regularly for 2/3 minutes and set aside.
Peel and dice the parsnips coarsely. Cook in half milk and half water, with a pinch of sea salt until the liquid evaporates. The parsnips must be creamy. Season with the grated horseradish, grated orange zest and a bit of salt. Set aside.
Cut the aubergine lengthwise in 3-mm slices. Brown one by one in a frying pan in olive oil and cool. Using plastic wrap, roll up and cut in two.
Make the “salsa verde” in a blender: combine the lamb gravy with the mint, tarragon and a drizzle of olive oil. The consistency and flavours will depend on your choice of herbs and the amounts you use.
In the same blender (don’t wash between the two preparations), prepare the “breading” with the sandwich bread, the brown butter and basil.
Spread the batter on baking paper and freeze. Cut into rectangles and lay on top of the piece of meat to be broiled.
Broil the meat for 10 minutes.
Slice the fillet thinly and assemble in the bento.
Decorate this springtime bento with a few leaves of fresh basil and a few nasturtium petals!