Shoulder Fillet

Method

1. Marinate the shoulder fillets with salt, pepper, olive oil, and rosemary.
2. Place tomatoes, onion, and lemon on the lava stone and roast until softened (about 15 minutes).
3. Transfer the roasted vegetables to a mortar, add lemon zest, a piece of chili, and a drizzle of olive oil, then crush to form a sauce.
4. Cook the fillets on the hot lava stone for 2 minutes per side, then let rest for 2 minutes.
5. Serve the meat with the prepared sauce.