Cut peeled potatoes into circles 3 mm thick,
rinse and dry.
Fry them in 15g sunflower oil, warmed to 130C,
until they begin to swell, but not change color.
Immediately shift them into the 15g sunflower oil, warmed to 180c.
Extreme changes in temperature will make the potatoes mild and golden brown.
Stir fry chopped shallots and sliced mushrooms in olive oil.
When they become brown, add tomato paste and all stock.
Evaporate half of the sauce, add the wine.
Again evaporate half. Season with salt and pepper.
Add chopped pieces of butter.
Lamb roast on the grill (or pan)
Served with potatoes and sauce, for 4 persons.