Make the sauce: Sauté the ginger, shallots, garlic, and fresh chili until fragrant, then add hoisin sauce and honey. Season with salt and pepper to taste. If the sauce is too thick, add a little chicken broth.

Make the mashed potatoes: After boiling the potatoes until cooked, mash them well. Place the potatoes in a small pot on the stove, add cream, milk, butter, cinnamon powder, salt, and pepper. Mix until thick but not too dry, then turn off the heat. Adjust the richness of the milk and butter to your taste.

Preparation: _ Season the lamb with salt, pepper, and paprika. Fry until golden. _ Sauté carrots, shallots, and celery in olive oil until fragrant, then add red wine, bay leaves, and brown sauce. Add the lamb and simmer until cooked but not too soft, then remove. _ Dip the lamb in the prepared sauce and grill again for 2 minutes to coat with sauce and prevent drying. _ Slice the carrots and green and yellow zucchini thinly, then cut into long sticks. Sauté with olive oil, butter, salt, and pepper.

Presentation: _ On a round white dinner plate, place the mashed potatoes in the center. _ Arrange the lamb chops crosswise, then use a fork to twirl the sautéed vegetables on top of the lamb. Garnish with a little sauce and cilantro.