Clean the potatoes, make, remove the peel and finely press through a press.
Chop the chives and parsley and add.
Add potato starch and egg yolk, season with salt, pepper and nutmeg. Twist the mixture into a roll, cool, flour a little and cut into cookies 2, 5 centimeters thick.
Remove the skin from the garlic clove, pluck the basil and blend finely with the pine nuts, grated Emmental, cooled and pressed rapeseed oil in a hand mixer (pesto). Clean apples, cut out core, cut into wedges. Peel onion, cut into small pieces. Peel carrots, celery and turnips and cut into strips.
Arrange bacon slices side by side and season with pepper, brush lamb salmon with pesto, place pesto side on bacon, coat other side with pesto and wrap with bacon, fry in hot rapeseed oil. Transfer all together to another frying pan, pour in lamb stock, add green peppercorns and thyme and cook in stove at 160 degrees for about 15 minutes, then at low temperature (60 degrees) until done.
Roast apple slices in meat frying pan on both sides until golden. Brown potato patties in hot clarified butter on both sides.
Sauté onions in hot clarified butter, add vegetables, pour remaining lamb stock, season with salt, pepper and cook until al dente.
Serve:
Cut saddle of lamb into diagonal pieces
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