Saddle of lamb “Bocuse d’or”

Peel the potatoes, julienne them with a mandolin, and press them well between your hands to remove excess moisture.

Heat 2 tbsp 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 24 cm in diameter. Brown on medium heat on one side only 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 piece into four portions.

Place two slices on each of the four hot plates.

Serve the sauce separately.