Clean the saddle of lamb and cut it in half lengthwise. Season with salt and rub with oil. Wrap each piece tightly in cling film and leave to rest in the fridge for a day. The next day, unwrap and flash-fry in a pan and then roast in a 140°C oven for 15 minutes. Then cover loosely with foil and leave to rest until required.

Peel the potatoes, slice them thinly and mix with the cream, salt and pepper. Place in a heatproof dish, sprinkle with breadcrumbs and drizzle with a little melted butter. Bake for 50 minutes at 160°C.

For the sauce, heat the jus with the other ingredients and boil for a few minutes.

We selected these ingredients as a tribute to the 2016 Budapest Bocuse d'Or.