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For the lamb
- 800 g russet potatoes
- 60 ml neutral vegetable oil
- 2 tbsp coarsely chopped parsley
- 400 – 500 g saddle of lamb, deboned
- Fine sea salt
- Freshly ground pepper
- 50 g breadcrumbs
For the sauce
- ½ l lamb stock
- 1 fresh rosemary sprig
- 50 g cold butter
- Fine sea salt
- 1eel the potatoes, julienne them with a mandolin and press them well between your hands to rid them of excess moisture.
- Heat 2 tablespoons of oil in a large non-stick frying pan. Spread out half of the potatoes in a thin layer to make a large wafer-thin pancake (galette) of about Ø 24 cm. Brown on medium heat on one side and slip it onto a cloth without turning it over. Strew on half of the chopped parsley. Repeat the process with the second galette.
- Preheat the oven to 220°C.
- Cut the saddle of lamb in half to obtain two equal, roughly 20-cm long, pieces. Dry the pieces well with absorbent paper towels and season with salt and pepper. Roll lightly in the breadcrumbs. Place each piece on a potato galette and roll up like a pancake using the cloth. Close the edges of the galette and place them on a rack. Cook in the preheated oven for 10 - 12 minutes.
- Add the rosemary to the lamb stock, heat and reduce to half, then discard the rosemary.
- Thicken the sauce by adding the butter in small chunks and swirling the pan. Season the sauce to taste.
- Take the lamb out of the oven and slice each into four pieces. Place two pieces on each of the four hot plates. Serve the sauce separately.
Recipe: Léa Linster
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