Lamb in Roast Coat

Grate or cut peeled potatoes lengthwise into fine strips. Salt and squeeze well after 5 minutes. Add nutmeg and cornstarch and form 8 thin pancakes (approx. 12 cm Ø) from the mixture. Heat plenty of vegetable oil, put in Rösti, press flat and bake until golden brown on both sides. Drain well on paper towels and cut out cleanly with a round cutter (10 cm Ø). Allow to cool. For the farce, cut the cold chicken breast into small cubes and cut (mix) with cold cream, salt and egg. Pass through a sieve and spread a thin layer of the farce on 4 pancakes. Cut lamb fillet about 1 cm thick and season with pesto, salt and pepper. Place fillets on the farce and spread thinly with farce. Spread the rest of the hash browns as well and place them with the coated side down. Press down well and shape into nice doughnuts. Heat vegetable oil in a coated frying pan and fry Rösti briefly on both sides. Place in a roasting pan on a rack and cook in a preheated oven at 165 °C convection oven for 10 minutes. Remove and cover with aluminum foil and let rest for 8 minutes. Meanwhile, reduce bell pepper juice to one-third and whisk with 4 tablespoons olive oil, salt, Tabasco sauce and sugar to make a thick sauce. Cook green beans in salted water until al dente and toss in butter. Season with salt and pepper and divide among warmed plates. Cut hash browns in half, arrange and top with sauce. Garnish with thyme.

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