Roasted lamb with golden potato rounds

For the lamb:

It can be done in 3 ways:

1. Ration the lamb, season it and vacuum pack. Boil in a vacuum pack at 70 ºC for 20 hours. Blast chill, keep in refrigerating chamber. For service reheat in a bain-marie until the heat penetrates the center and then brown in the oven.
2. Ration the lamb, season it and roast it in an oven at 180 ºC. For the sauce bind the juices.
3. Bone the rack of lamb and a dark stock with the rib bones and a little red wine. Make cylinders with the meat and tie. Season the meat and seal in a pan. Then roast in a medium oven. When it is almost done, add a little white wine and lamb stock and let it finish cooking. Untie the lamb and set aside for service. The juices are saved for the sauce.

For the garnishing:

• For the potato, simmer the onion cut into julienne. Preserve the potato cut into thick slices in olive oil. When the potato and onion are cooked, drain the fat well, season with salt and pepper and arrange on a plate, in layers, starting with the potato and ending with the onion. Drizzle with a little white wine and heat in the oven to compact. Set aside.
• For the salad, chop and clean the lettuce, washing it with cold water. Drain and keep in the fridge. Clean the chives and cut into rings as thin as possible. Keep in the fridge. Prepare a basic vinaigrette in a ratio of 1/3 of vinegar and oil. Put in a squeeze bottle and kept in the plating area for service.

For the sauce:

• Remove the juices from the roasting plate or vacuum pack and reduce.
• Deglaze the roasting pan and add it to the reduction of the juices.
• Add some stock and mix with the corn flour.
• Rectify thickness and keep in bain-marie for service.

SET UP

• Plate up the salad on an individual plate or salad bowl.
• Heat the lamb to 180 ºC dry heat with a little of its juice.
• Plate up the hot baked potato with a ring.
• Heat the sauce well.
• Plate up the lamb, add the sauce and dress the salad.