Instructions: Prepare the lamb rack by removing all the fat and bones except for one at the end of the loin, seal the loin in oil until golden brown and allow to cool, spread the chicken mousse on the loin and roll in the herb crust, then roast in the oven. When cooked pink allow to sit for 5 minutes, place the hot pomme anna in the centre of the plate, place the lamb in the potato and surround with the sauce.

To make the herb crust: Remove the crust from the bread and place into the robo coup with herbs and garlic, rub everything together until bright green and fine breadcrumbs. Season to taste.

To make the chicken mousse: Pound the chicken breast with the egg whites and salt. Pass through a fine drum sieve and allow to rest for two hours in a bowl of ice. Then fold the cream slowly until fully incorporated, do a tester and add more cream if the mixture is too firm.

For the ratatouille sauce: Skin and de-seed the tomatoes and then blend.

Dice all the other vegetables and chop the onion and garlic. Heat the oil in a pan and sweat the garlic and onions, then sweat the rest of the vegetables for 5 mintues. Add the tomato sauce and the bay leaf and thyme and cook slowly until all cooked. Chop the parsley and julienne the basil and add the sauce and season to taste.

For the anna potatoes: Trim the potatoes into cylindrical shapes, then cut into thin slices, wash and dry with a cloth. Arrange the slices overlapping each other in a thick butter mould and then arrange another layer going in the opposite direction. Do this until you reach the top of the mould. You must add butter in between each layer. Cook in the oven at a high heat for about 30 minutes.

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