Rack of Lamb in Potato Crust Bocuse d’Or

Try this delicious cake recipe:

1. cut the boned and cleaned saddle of lamb into two equal pieces 20 centimeters long, dry with kitchen roll, season with salt and pepper and turn all around in the white bread crumbs to the other side. Knock off excess white bread crumbs.

Remove the peel from the potatoes, rinse them, shave them into fine strips, squeeze them well and dry them between two layers of kitchen roll. Heat a large, coated frying pan, add three tablespoons of oil and sprinkle in half of the potatoes to make a potato pancake 0.5 centimeters thin and 24 centimeters tall. Fry the cake on one side until golden brown, making sure that no oil comes to the surface.

3. slide the potato cake, fried side down, onto a kitchen towel and sprinkle half of the coarsely chopped parsley over it. Bake a second cake with the remaining potatoes. Preheat oven to 220 °C.

Place a piece of lamb on the bottom third of each pancake and roll it up with a kitchen towel. Press the potatoes well against the meat and the side ends against each other. Place the lamb backs on a grid with a baking tray underneath and cook in a heated oven for 15 minutes until pink.

For the sauce, boil the lamb stock with the rosemary sprig by half, remove the rosemary sprig and cook briefly in a pan.

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