

25 minutes
Easy
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1
In a bowl, pour the grated potatoes with chopped parsley and a little fine salt, add ½ tsp. cornstarch. In a frying pan with a diameter of 22 cm, pour half of the butter, let it melt. Add grated cheese to a thickness of 2 cm. Let it brown and then turn on a plate, put the white side in the pan with the rest of the butter and cook gently after browning. Check for doneness with the tip of a knife.
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2
Preheat the oven to 190°C. Pour a few drops of olive oil into a hot pan. Season the rack of lamb and brown it on all sides, add a knob of butter. Remove to the plank and remove the rind. Cover the back with mustard and insert the herbs and place in a baking dish. Bake for 20 minutes.
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3
Remove from the oven and leave to rest for 10 minutes, then cut the apple paillazone into 8 and the square into ribs. Arrange 2 ribs on the potato mat per person, sprinkle with fleur de sel.
Tips
For this recipe for lamb berries in herb crust, potatoes by Cyril Lignac, you can count on 15 minutes of preparation. To learn more about the food in this recipe, head over to our food guide here.

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