Ballotine of lamb with chestnuts and green tomato jam, parmentier croustade with black truffle by Michel Roux

Ingredients
(Serves 8)

1 salt marsh lamb saddle
100g shallots
100g pancetta
4 sprigs thyme
100g crépinette
Salt and pepper
To garnish
Chestnuts
Pak choi
Artichokes
Shallots

Method

Take a lamb and split the saddle in two so you have a best end and a short saddle. With the best end, French trim the rack and tie. Take the short saddle and take out the kidneys from the under fillets and reserve both for the farce. Bone the saddle. Remove the eye muscles and trim, leaving the flank and fat cover intact as a wrapping. Scrape this down and bat out so you are left with a thin sheet. Place the loin muscles back on top of the fat. Season and spread the farce over the top of the loin evenly. Roll the lamb up to form a ballotine, wrap in crepinette and tie. Season the lamb and place in a pan and colour slightly, than put in the oven at 180¡C for 10 minutes and leave to rest. Season the rack and place in a pan, colour and put in the oven for 10 minutes, then leave to rest.

NB. For the farce, mince the under fillet. Brunoise the pancetta, kidney and shallots. Cook the kidneys and pancetta until slightly brown. Sweat the shallots down until soft and add the thyme leaves. Mix all the ingredients together with minced fillets.