1Season the lamb with salt, sugar and a good pinch of pepper, dust with fecule, put the lamb into the base of the hot pot dish,Sweat off the onions in a knob of butter with a pinch of salt for 2-3 mins (to sweat is to cook without colour in a covered pan, on a moderate to hot temperature). Spread the onions evenly on top of the lamb in the hot pot dish
2Slice the potatoes vertically [2mm thick]. Place in a medium size bowl, add the 5g melted butter, season with 2g of salt and a pinch of white pepper, and mix well
3Place the stainless steel cutter in the centre of the hot pot dish on top of the onions (this is to leave a space to put the roast),Put the sliced potatoes evenly on top of the onions, reserving the best-shaped potatoes for the final layer,Place the hotpot in a pre-heated convection oven for 1 - 1 ½ hours on 140c
4Seal the loin of lamb until golden in colour. Then roast the loin for 8-10 minutes until pink. Then remove the loin and allow it to set for 5 minutes on a cooling rack,Brush the golden potatoes with a small amount of melted butter
5Remove the stainless steel cutter, and carve the lamb loin and place it in the centre of the hot pot
6Serve with pickled red cabbage, organic tangled carrots and leeks.