SERVES 4 Léa Linster's Lamb Bocuse D'Or

CUT the saddle of lamb into equal pieces approximately 20 cms in length. Dry well with absorbent paper towels. Season with salt and pepper on all sides, roll in breadcrumbs and brush off excess crumbs.

PEEL and julienne the potatoes and squeeze out excess moisture by pressing them between your hands.

HEAT a generous amount of oil in a large non-stick frying pan. Spread half the potatoes in a thin layer to make a large, wafer-thin pancake (galette) 24 cm in diameter. Brown over medium heat on one side and slip onto a cloth without turning it over. Sprinkle half the chopped parsley on it. Repeat for the second galette.

PREHEAT the oven to 220°C.

PLACE each lamb piece on the lowest third of the potato galette and roll it up, using the cloth to help. Close the edges, pressing the potatoes on the meat and place them side by side on a rack with a baking tray underneath. Cook for 15 minutes until the lamb is pink in the centre.

ADD the rosemary to the lamb stock, heat and reduce by half, then discard the rosemary. Shortly before serving, thicken the sauce by stirring in the cubes of butter over medium-low heat, allowing each to melt before adding the next. Check the seasoning, then add salt and pepper to taste.

TO serve, take the lamb out of the oven and slice each into four pieces. Place two pieces per person on a warm plate, top with the sauce.