Sautéed Lamb Noisettes

Debone the lamb racks or saddle. Trim the fillets leaving a fine layer of firm white fat around the eye meat. If desired, the fat may be removed completely. Cut each fillet into 4 even pieces, to obtain 8 lamb noisettes. Secure each noisette with kitchen twine and refrigerate. The bones can be used to prepare a classic lamb stock or jus.

Preheat the oven to 150°C and line a baking tray with parchment paper.

Peel the potatoes and slice 2 – 3 mm thick. Do not rinse or hold in water. Use the cutter to cut out 48 discs. Arrange 12 discs in an overlapping symmetrical ring. Brush lightly with clarified butter. Repeat for each serving, cover with parchment paper, and place a baking sheet on top. Cook in oven for 30 minutes. Remove the baking sheet and parchment paper. Reduce oven heat to 120°C, and cook the potatoes until golden brown, about 20 minutes. Season.

Increase the oven temperature to 180°C. Heat oil in a large frying pan and season the lamb. Place the lamb, rosemary and garlic cloves in the frying pan. Brown the noisettes on all sides, about 5 minutes. Discard rosemary, transfer lamb and garlic to a baking sheet. Roast in oven until cooked, about 5 to 10 minutes. Rest in a warm place.

Degrease the frying pan by blotting with kitchen paper. Add the white wine, reduce by two thirds. Add stock and rosemary; reduce until it coats the back of a spoon. Strain through a fine-mesh sieve.

Wash and trim asparagus spears. Bring a large saucepan of water to a boil and add a pinch of coarse salt. Blanch asparagus for 2 to 3 minutes. Drain.

Place asparagus in the centre of the plate. Place 2 lamb noisettes on either side. Carefully cut the garlic skin to expose the clove and place on the lamb. Arrange the Maxim potatoes at an angle. Spoon some sauce over the lamb and around the plate and garnish with red chard leaves.