Ingreadient :

• 1 leg of of baby lamb, plus trimmings
• 3 cloves garlic
• 4 sprigs rosemary
• 3 sprigs thyme
• 3 sprigs parsley
• 1/3 bunch chives
• 250ml lamb jus
• 150g butter
• 1 sprig rosemary
• 1 sprig thyme
• 100g parsley
• 25g Panko bread crumbs
• ¼ bunch Chives
• 3 Garlic cloves
• Juice of 1 lemon
• 400g potatoes
• 80g goose fat
• 10g truffle
• 20g garlic
• Salt

Direction :

1. Heat a roasting tray with oil and seal the lamb. Season and add the trimmings to form a trivet mixed with a couple of sprigs of thyme, rosemary and garlic to give a delicate aroma
2. Roast at 180oC for approximately 30 minutes
3. Remove the joint from the tray and discard excess fat. Deglaze with the lamb jus
4. Bring to the boil, cook for 5 minutes, season to taste and pass
5. Take the butter and place into a hot pan as it foams, add the chopped garlic, then allow the butter to go golden brown. Add the herbs, lemon juice and the breadcrumbs, then immediately nappe over the lamb
6. For the sarladaise potatoes, peel the potatoes and cut out cylinders (3-4 centimetres diameter), do not wash. Slice quite thinly on a mandolin. Then cut a potato into a rectangular shape and slice finely
7. Heat ½ of the goose fat in an Anna mould, line the base with rondels of sliced potato overlapping to form a daisy. Repeat the process with rectangular slices around the sides of the mould.
8. Saute the remaining potatoes in the goose fat with chopped garlic and truffle. Season and cook until the potatoes are tender
9. Fill the moulds with the potatoes, place in the oven at 180C for 30-35 minutes
10. Turn the golden potatoes onto a silver next to the joint of lamb and pour the jus around