Season the lamb filets with salt and pepper. Colour in the butter. Cook to the desired doneness in a preheated oven at 180°C.
Chop the bones in smaller pieces. Colour the bones of the lamb. Remove from the pan and fry in the same pan the vegetables with thyme and bay leaf. Add the bones. Deglaze with the cognac. Add the red wine and reduce briefly. Add the vanilla pod and the veal fond. Reduce until desired consistency. Pass through a sieve. Finish with a knob of butter and season to taste.
Peel the parsnips. Cook al dente in boiling salted water. Cool in ice water. Fry the parsnips in hot butter. Add the vegetable stock and cook until the bouillon is completely evaporated so it sticks around the parsnip. Add a dash white wine vinegar and season to taste.
Cut the pear in slices and fry briefly in hot butter.
Peel the pears and remove the core. Cut into smaller pieces. Sauté the pears with sugar in a little butter. Add some water and cook until tender. Blend in a puree.
Mix all the ingredients into a fine crumble. Bake in a preheated oven at 90°C. Allow to cool.