Lamb Tartare with Rosemary Oil and Parmesan Tile Crumble

Completely strip the inside of the lamb round. Cut thin slices against the grain of the meat. Cut into thin strips, then into small cubes. Put everything in a mixing bowl with half of the mayonnaise. Add the other ingredients one by one, taking care to add the Parmesan crumble only at the very end, just before serving. Decorate with mayonnaise puffs and a few drops of rosemary oil. Serve with root vegetable fries.